1 cup whipping cream
2 egg yolks
1/3 cup sugar
pinch of salt
1/2 teaspoon vanilla
6 to 8 teaspoons of sugar for top
Preheat oven to 300 degrees F. Put cream in saucepan and stir over medium heat, just to the point of boiling. Set aside.
In a small bowl, whisk the egg yolks, sugar, and vanilla until blended. Into this, add the hot cream a little bit at a time, whisking as you go until all incorporated. Place 4 (4 oz) ramekins in a hot water bath, and fill them evenly. Bake for about 35 minutes. Custards should be mostly set, but the centers should still jiggle slightly. Remove hot water bath from oven and cool until ramekins are comfortable enough to handle. Cover with clear wrap and refrigerate at least one and a half hours or as long as two days.
Just before serving, evenly sprinkle 1 to 2 teaspoons of sugar on the surface of each custard and torch until caramelized.
Submitted by Sarah Rice
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