|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
4 servings |
Prep. Time: |
:25 |
Total Time: |
1 day |
Ingredients: |
|
|
1-1/4 pints heavy cream
1/2 vanilla bean, split and scraped out
1/4 cup sugar
4 egg yolks, beaten
Brown sugar, for crust
|
Directions:
|
Combine cream, vanilla bean and half of the sugar in a saucepan; bring to a boil. Mix together remaining sugar and egg yolks. Temper the egg mixture into the milk mixture; strain through a fine sieve.
Fill 4 ramekins with the mixture, leaving enough room on top for the sugar crust. Place the ramekins in a water bath. Bake at 350°F until barely set, about 45 minutes. Cool ramekins in water bath. Remove ramekins and refrigerate overnight.
Set the ramekins in a pan filled with ice. Cover the custard surface with sugar and carmelize under the broiler. Serve immediately.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
