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Ingredients
- 2 cups Half & Half
- 2 1/2 cups heavy cream 1 cup sugar
- 8 egg yolks
- 2 tsp vanilla bean paste Peel of one orange
- 1-1/2 cups sugar for caramelizing
- 8 to 10 ramekins
Details
Servings 8
Preparation
Step 1
In a medium sauce pot, combine cream, Half & Half and orange peel. Bring to a quick scalding, then remove from heat.
In a large mixing bowl, combine egg yolks, sugar and vanilla paste and whisk rapidly for approximately 2 minutes and keep aside. Slowly add hot cream mixture into the egg yolks while continuing to whisk the egg mixture. Strain through a fine mesh strainer and let settle for approximately 15 minutes. Pour cream mixture into 8 to 10 shallow ramekins and place in an oven proof baking pan. Fill the pan with water half way up the ramekins. Cover pan with foil and bake at 2500 for approximately 45 minutes to 1 hour. When the custard is set but still slightly loose (should have a faint jiggle when touched) remove from oven and uncover. Cool for approximately 30 minutes, then refrigerate for 4-6 hours.
To Serve
Evenly cover each custard with a fine coating of sugar, and using a home propane torch, brown the sugar on top, no more than 4 seconds on each custard. After all custards have been caramelized, garnish with a small berry or two and serve.
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