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Ingredients
- 1 cup whipping cream
- 2 egg yolks
- 1/3 cup sugar
- pinch of salt
- 1/2 teaspoon vanilla
- 6 to 8 teaspoons sugar
Details
Servings 4
Preparation
Step 1
Preheat oven to 300° F. Put the team in saucepan and stir over medium heat just the point of boiling. Set aside.
In a small bowl, whisk the egg yolks, sugar, and the vanilla until blended. Into this, add the hot cream a little bit at a time while whisking as you go until it is all incorporated. Strain the mixture through a fine sieve. place four 4 ounce ramekins in a hot water bath and fill them evenly. Bake for 35 minutes. Custard should be mostly set, but the center should still jiggle slightly. Remove from hot water bath and cool until comfortable enough to handle. Cover with their wrap and refrigerate at least one half hours or as long as two days.
Just before serving, sprinkle evenly one to 2 teaspoons of sugar on the service of each custard and torch until caramelized.
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