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Categories:Viewed: 17 - Published at: 6 years ago
Ingredients
- 2 1/2 cups heavy cream
- 1 None vanilla bean, split and seeds scraped
- 7 None egg yolks
- 1/4 cup granulated sugar
- 1/2 cup demerara or turbinado sugar
Method
- Preheat the oven to 250°F. Arrange six 1 1/2-cup ramekins on large baking dish lined with a cloth.
- Place cream and vanilla in a medium saucepan on medium heat. Bring almost to a boil.
- Meanwhile, whisk yolks and sugar in a large bowl until thick and pale. Gradually pour in hot cream mixture, whisking constantly.
- Return mixture to clean saucepan. Cook on low heat 10-12 mins, stirring constantly until thick enough to just coat the back of a wooden spoon (be careful not to overheat or mixture will curdle). Divide custard among ramekins. Pour boiling water into baking dish to come halfway up sides of ramekins.
- Bake 20-25 mins until almost set and slightly wobbly in center. Remove ramekins from baking dish. Cool slightly on a wire rack.
- Refrigerate until chilled. Just before serving, sprinkle custards with an even layer of demerara sugar. Using a kitchen blowtorch, drag the flame back and forth over the sugar until caramelized.
