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.
Review: The taste was very nice, not overwhelmingly sweet and delicate.
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!
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Ingredients
- 3 egg whites
- 200g white sugar
- 0,5 tsp vanilla extract (optional)
- 2 tbsp unsweetened cocoa powder, sifted
Method:
- Preheat the oven to 130°C (250°F). Line a baking sheet with parchment paper.
- Put the egg whites and sugar in a stainless steel or a glass bowl and whisk to combine.
- Place the bowl over a saucepan of simmering water and, stirring constantly, heat the mixture until the sugar has melted and is warm to the touch (about 2-5 minutes). Remove from heat and wipe the bottom of the bowl to remove any condensation.
- Beat the egg whites until the meringue is stiff with glossy peaks (about 5 minutes). (When you touch the meringue it's cool to the touch). Add the vanilla extract, if using, and beat to combine.
- Sift the cocoa powder over the meringue and gently fold the cocoa powder into the meringue using a spatula. I don't completely fold the cocoa into the white meringue. I leave some swirls of the white meringue.
- With two spoons (can also pipe), place 5-6 large mounds of the meringue on your prepared baking sheet. If you like you can sift a little more cocoa powder over the Meringues and, with a fork, make swirls and peaks with the Meringue.
- As soon as you put the meringues into the oven, reduce the oven temperature to 100 °C and bake the meringues for approximately 1h 15min to 1h 30min , or until the Meringues have a crisp outside crust and release easily from the parchment paper. (If you break one open, the inside will be soft and marshmallowy. The longer you bake the Meringues, the firmer they will be inside.) Remove from oven and place on a wire rack to cool. The meringues can be covered and stored at room temperature for 2-3 days.
Review: I was FORCED to make them 3 times because the first batch was eaten so quickly that no one even noticed!
VERY, VERY tasty and soft and chewy!! I like them quite chewy so I baked them for 1h 20min.
