How to make it

  • Using a wire whisk or mixer fitted with a whip attachment, Vigorously whisk egg yolks and sugar until mixture becomes light in color and sugar has dissolved.
  • In a medium saucepan, combine heavy cream with vanilla (beans + pods or extract) Bring to a simmer and remove from heat.
  • Gradually pour the cream mixture into the egg sugar mix, Whisking gently my hand to combine. Strain through a fine mesh sieve ( if using bean retrieve pod and place back in custard) Cover with plastic wrap and pierce several time s with a knife to release any steam.
  • Chill mixture for 3 -4 hours or overnight is using the pod to allow flavors to develop and custard to thicken a bit
  • Preheat oven to 350 and place ramekins in a baking pan large enough to hold 8 - 10 6 ounce custard cups, and deep enough to allow water to come halfway up the sides.
  • Remove the bean if using and fill cups 3/4 full. Pour hot water into pan until half way up the sides of cups, Caver with tinfoil and carefully place pan in oven. Cook 40 -50 minutes until custards are set. To test for doneness gently shake individual ramekins if center is still wobbly return to oven and continue cooking checking every 5- 7 minutes until set, with a small area in the center the size of a quarter still a bit loose.
  • Remove from baking pan and chill several hours or until chilled though.
  • To serve put a small layer of sugar atop each custard. Using a blowtorch, over a heat and flameproof surface caramelize the sugar working from the outside in towards the middle keeping torch in a constant motion. Sugar should be golden brown and never black..
  • let sugar cool a few mins top with whip cream (optional) and serve

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • maureenlaw 7 years ago
    Excellent, and a lot easier to make than people think! Thanks for the post.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes