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Categories:Viewed: 51 - Published at: 5 years ago
Ingredients
- 2 cups heavy cream
- 1/2 cup sugar, plus more for burning
- Zest of 1 orange, removed in wide strips with a peeler
- 1 small bundle fresh thyme, smashed with a knife to bruise
- 1/2 cinnamon stick
- 4 egg yolks
- 1/2 teaspoon vanilla extract
Method
- Preheat the oven to 325 degrees F.
- In a saucepan, combine the cream, half the sugar, the orange zest, thyme and cinnamon stick.
- Whisk to combine.
- Bring the mixture to a boil, then remove from the heat and let cool.
- (This will infuse the cream with all the aromatics.)
- Whisk together the egg yolks, remaining sugar and vanilla in a large bowl until it becomes a homogeneous mixture.
- Slowly strain the cooled infused cream into the egg mixture and whisk to combine.
- Arrange 4 wide, flat 6-ounce ramekins (with 1-inch sides) in a large baking dish or roasting pan.
- Carefully fill the ramekins with the custard mixture.
- Add hot water to the pan to come halfway up the sides of the ramekins.
- CAREFULLY place the pan in the oven and bake until the custard is set around the edges and slightly jiggly in the center but not liquid, about 35 minutes.
- Remove the pan from the oven, remove the ramekins and chill the custards completely, at least 1 hour.
- Dust the top of each custard with an even layer of sugar and burn the sugar with a blowtorch.
- The sugar will harden, turn brown and become crunchy.
- Torch the custards just before serving.
