Ingredients
4 egg yolks, room temperature
¼ cup white sugar
2 cups heavy cream
Pinch salt
1 Tablespoon vanilla extract
3-4 Tablespoons white sugar
Directions
While cream is slowly heating on
stovetop, beat together egg yolks, sugar, salt and vanilla in a metal bowl. Add
cream to eggs, one tablespoon at a time to start so as not to cook the yolks.
As needed, pour mixture through a sieve to strain.
Place ramekins into pan and fill
pan with hot water halfway up the ramekin cups. Pour cream mixture into
ramekins and bake 30 minutes at 350°, until custard sets. Chill.
Before serving, sprinkle white
sugar on top of custard and place under broiler for 2-3 minutes, to melt and
caramelize the sugar. These can be chilled again until serving.
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