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Ingredients
- 4 egg yolks
- 2 cups heavy cream
- 2.5 oz sugar
- Seeds from 1 Vanilla Bean
Details
Preparation
Step 1
Preheat oven to 325 degrees. In a stainless steel mixing bowl, whisk the sugar and egg yolks until the sugar has dissolved.
Combine the cream and vanilla and scald the cream by bringing to a boil and then removing it from the heat. Gently stir the scalded cream into the egg yolk mixture (temper by just adding a little at first).
Place ramekins in large baking pan. Strain the custard mixture through a sieve and then ladle it into the ramekins, filling about 3/4 full.
Place the pan containing the filled ramekins on the oven rack. Pour hot water into the pan until the ramekins are surrounded by water.
Bake at 325 for 30-40 minutes until the custards reach an internal temperature of 145 or pass the "jiggle test".
Remore the ramekins from the hot water and allow them to cool, ideally in refrigerator. Once cooled theyar e ready for their final preparation.
To serve, sprinkle a tablespoon of sugar over each custard. Using a blowtorch, caramelize the sugar to form a dark brown candy coating over each custard. Serve immediately.
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