Ingredients
·
2
cups of heavy cream (I prefer to use half-and-half or whole milk so that the
custard is lighter, but use whichever milk you would like; you should use a
milk with a bit of fat in it though)
·
8
large egg yolks or 4 large eggs (I normally use full eggs because I don’t want
to deal with leftover egg whites, but if you plan on making meringue or angel
food cake or have another use for the whites, go with the egg yolks!)
·
½
cup granulated sugar
·
¾
tsp vanilla
Preheat the
oven to 325ºF. Place 6-8 ramekins on a baking tray, and fill the tray halfway
with water. Warm the milk to barely a simmer (It should NOT boil). Whisk the
eggs and sugar together until the sugar has dissolved. Slowly pour the milk
into the egg mixture and whisk to combine. Strain the mixture and stir in the
vanilla extract. Fill the ramekins a bit more than ¾ full with the milk-egg
mixture and place the tray in the oven carefully to bake for about 30 to 35
minutes. Once you take the tray out and let the custards cool to room
temperature, cover each with plastic wrap and refrigerate for at least 8 hours.
Once the custards have been chilled, cover with one of the following:
Torch It!
If you have a
blowtorch, awesome! If not, bring out that automatic lighter and get ready to
burn some sugar crystals. Sprinkle a very thin layer of granulated sugar over
the custards, ignite your torch, and caramelize the top until the sugar has
melted. Continue to do this until you’ve achieved the crispy top you desire.
This recipe
isn’t too complicated and doesn’t take a lot of time, so give it a try when you
have a chance! Enjoy this fancy French dessert!
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