(source: The Best Recipes in the World,
Mark Bittman, Double B Publishing, 2005)
|Prep Time:||20 mins|
|Chill Time:||20 mins|
- 2 cu heavy cream
- 1 tsp vanilla extract
- 5 egg yolks
- 1/2 cu sugar
- turbinado sugar for the top
- Prehet the oven to
325 F375 F. Bring a kettle of water
to a boil. Combine the cream and vanilla bean
(if using vanilla extract, add it after taking cream off heat)
and cook over low heat just until hot to the touch (an instant-read
thermometer will read 120 F).
- Beat the egg yolks and sugar together until light. Stir about
a quarter of the cream into this mixture, then pour the
sugar-egg mixture into the cream and stir.
- Pour into four 6 oz ramekins and place the ramekins in a baking
dish or roasting pan; fill the dish with boiling water halfway
up the side of the dishes.
- Bake for about 30 min (start checking after 20), or until the
center is barely set. Cool or wrap tightly and chill for up
to a couple of days.
Servings: 4 ramekins
- When you're ready to serve, set up a broiler so that the tops
of the ramekins will be no more than 3 inches from the
heat source; 2 inches is better. (If your broiler is in your
oven, it may be helpful to rest a broiling pan or even a
casserole upside down on the rack to achieve the proper
height.) Do not preheat the broiler. Cover the top of each
custarf with a thin layer of sugar—about a teaspon each
is right. Turn on the broiler and put the ramekins under
the heat; arrange them so that the heat hits the tops of all
of them eavenly. (If necessary, brown in batches; it
takes only a couple of minutes anyway.) Cook until
the sugar melts and blackens a bit, about 5 min, then
remove. Serve within an hour.
- Or just use a propane torch; it's quicker.