6 egg yolks
2 cups whipping cream
1/3 cup granulated sugar
1 teaspoon vanilla
Boiling water
8 teaspoons granulated sugar
1.
Heat oven to 350°F. In 13x9-inch pan, place 4
(6-oz) ceramic ramekins. In small bowl, slightly beat egg yolks with wire
whisk. In large bowl, stir whipping cream, 1/3 cup granulated sugar and the
vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly
colored and well blended. Pour cream mixture evenly into ramekins.
- 2 Carefully place pan with ramekins in oven.
Pour enough boiling water into pan, being careful not to splash water into
ramekins, until water covers two-thirds of the height of the ramekins.
- 3 Bake 30 to 40 minutes or until top is
light golden brown and sides are set (centers will be jiggly).
- 4 Using tongs or grasping tops of ramekins
with pot holder, carefully transfer ramekins to cooling rack. Cool to room
temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate
until chilled, at least 4 hours but no longer than 48 hours.
- 5 Uncover ramekins; gently blot any liquid
from tops of custards with paper towel. Sprinkle 2 teaspoons granulated
sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from
custard, caramelize sugar on each custard by heating with torch about 2
minutes, moving flame continuously over sugar in circular motion, until
sugar is melted and light golden brown. (To caramelize sugar in the
broiler, see Broiler Directions below.) Serve immediately, or refrigerate
up to 8 hours before serving.
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