Some of my family members had been craving and asking for it for some time so I had to give in!
Ingredients (yield 6 ramekins)
- 320 ml heavy cream (35%)
- 1 vanilla bean, or 1,5 tsp vanilla extract
- 4 egg yolks, room temperature
- 50g white sugar
- 60g white sugar
Method:
- Preheat oven to 150°C (300°F)
- In a saucepan, over medium-high heat, bring the cream and the vanilla bean and seeds to the almost to a boil. Remove from heat and remove the vanilla bean.
- Meanwhile in a heatproof bowl beat the egg yolks and sugar until thick and pale (about 1-2 minutes). Gradually pour hot cream into the egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. (Stir in vanilla extract, if using.)
- Strain into a large measuring cup or pitcher and then evenly pour the custard into the ramekins.
- Prepare a water bath (bain marie) by carefully pouring enough hot or boiling water so that the water comes halfway up the sides of the ramekins.
- Bake for about 30 - 40 minutes or just until the custards are set (a slight wobble is okay). Immediately remove the custards from the water bath and cool to room temperature on a wire rack (about one hour). Refrigerate (uncovered) for at least 4 hours or until cold and firm. At this point they can be stored (covered) in the refrigerator for about three days.
- To serve, remove the custards from the refrigerator. Sprinkle an even, not too thick, layer (about 1 tblsp (15 grams)) of white sugar over the custards. Using a hand held kitchen torch, or under a very hot preheated broiler, caramelize the sugar until it is golden brown and bubbly.
- Let sit a few minutes so the sugar can harden then serve.
Tip: I made caramel using my oven. I did the job but some of the sugar didn't crystalize properly. It didn't bother me personnaly but I'm just saying...Use hand held kitchen torch if you have it!
No comments:
Post a Comment