Ingredients:
2 eggs
4 egg yolks
¼ cup refined sugar
300 ml all purpose cream
1 2/3 cups milk
1 tsp vanilla
1 ½ tbsp brown sugar
Procedure:
- Preheat over to moderately slow 160 degrees C. Place 6 x 1/2 cup ramekins in a baking dish.
- In a medium heat-resistant bowl, whish together eggs, yolks and refined sugar.
- In a small saucepan, bring combined cream, milk and paste to boil. Gradually whisk hot cream mixture into egg mixture.
- Place bowl over a saucepan of simmering water. Cool, stirring, for 8-10 minutes until mixture thickens slightly and coats the back of a spoon.
- Pour into dishes. Add enough boiling water to baking dish to come halfway up sides of ramekins. Bake for 20-25 minutes until custards are just set. Remove from water. Cool to room temperature. Cover and chill for 3 hours or overnight.
- Preheat grill to very hot. Place custards in a shallow flameproof dish filled with ice cubes and a little water. Sprinkle top of each custard with 1 tsp brown sugar, spreading evenly over surface. Grill for 1-2 minutes until sugar has caramelized. Cool slightly and serve.
Photo credit: eyeque.blogspot.com
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