8 egg yolks
1/3 cup sugar
2 cups heavy cream
1 tsp vanilla extract
1/4 cup sugar (topping)
Pre-heat oven to 300.
Whisk together egg yolks and sugar until sugar is dissolved and mixture is thick and pale yellow. Add cream and vanilla, continue to whisk until well blended. Stain into a large bowl, skimming off foam and bubbles.
Divide among 4 ramekins. Place ramekins into a water bath (or a large pan with 1-2 inches of water) and bake until set around the edges, but still loose in center, about 50-60 minutes.
Remove from oven and live in water bath until cooled. Remove cups and refrigerate at least 2 hours, and up to 2 days.
Just before serving, sprinkle 2 tsp sugar over custard. Caramelize and chill for a few minutes before serving.
1/3 cup sugar
2 cups heavy cream
1 tsp vanilla extract
1/4 cup sugar (topping)
Pre-heat oven to 300.
Whisk together egg yolks and sugar until sugar is dissolved and mixture is thick and pale yellow. Add cream and vanilla, continue to whisk until well blended. Stain into a large bowl, skimming off foam and bubbles.
Divide among 4 ramekins. Place ramekins into a water bath (or a large pan with 1-2 inches of water) and bake until set around the edges, but still loose in center, about 50-60 minutes.
Remove from oven and live in water bath until cooled. Remove cups and refrigerate at least 2 hours, and up to 2 days.
Just before serving, sprinkle 2 tsp sugar over custard. Caramelize and chill for a few minutes before serving.
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