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Categories:Viewed: 40 - Published at: 10 years ago
Ingredients
- 6 egg yolks
- 14 cup packed dark brown sugar
- 1 cup milk
- 2 cups heavy cream
- 34 cup sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Method
- Preheat the oven to 300*F,.
- Place the egg yolks in a large bowl and whisk gently until smooth.
- Set aside.
- Heat the brownsugar, milk and cream in a saucepan until the sugar starts to dissolve, then heat to the scalding point (do not boil).
- REmove from heat; cover to keep warm.
- In a small saucepan, combine the granulated sugar with 1/4 cup water and bring to a boil.
- If the sugar starts to spatter, use a pastry brush dipped in water to wash down the sides of the pan.
- As soon as the sugar turns amber, carefully add 1/4 cup of the hot cream mixture, whisking until combined.
- Whisk in 2 more cups of the cream mixture, then add the rest.
- pour the caramel cream into the yolks in a thin stream, whisking the mixture constantly.
- Strain through a seive into a bowl, add the salt and vanilla, and place the bowl in an ice bath, stirring to cool.
- Skim any foam from the surface and pour the caramel cream into six 5 ounce ramekins, leaving 1/2 inch at the top of each.
- Place the ramekins in a shallow roasting pan and fill the pan with hot water to come halfway up their sides.
- Cover with foil.
- Bake for 1 1/4 hours, or until the puddings are set, (when one is shaken, the center should look a little loose.
- The cooking time will vary on the temperature of the hot water added to the roasting pan).
- Remove from the oven; allow to cool in the hot water.
- Cover each ramekin with plastic wrap and refrigerate for 3 hours or overnight.