- 6
Ingredients
- 8 egg yolks
- 1/3 cup granulated white sugar
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract or 1 whole vanilla bean, split in half lengthwise
- 1/4 cup granulated white sugar (for caramelized tops)
Preparation
Step 1
1. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Set aside. Using a double boiler, or a heatproof bowl set over gently simmering water, bring the cream to a gentle simmer; do not boil. Remove cream from heat, and slowly pour into egg mixture. Add vanilla.
2. Pour mixture into top of double boiler; the water should be simmering, not boiling. Cook, stirring frequently, until the custard is thick enough to coat the back of a wooden spoon, about 30 minutes. Remove from heat and strain into a large clean bowl. The custard will thicken as it cools. Chill completely, at least 6 hours.
3. When ready to serve, fill individual serving containers, such as ramekins, custard cups, coffee cups, or edible serving cups, with the chilled custard. Sprinkle about 2 teaspoons of sugar over each custard, and caramelize. For best results, use the small, hand-held torch to melt sugar. Serves 6.
Tip: Use double boiler or heat proof bowl over a saucepan of simmering water. There should be at least one inch of air-space between the water and the bowl. This space can be created by using a bowl slightly larger than the saucepan so that the bottom of the bowl is suspended above, and never actually touches the water.