Ingredients
800ml cream
1 vanilla pod, split
8 egg yolks
6 tablespoons caster sugar
extra caster sugar to ‘burn’
Directions
Preheat oven to 150°C. Put eight 150ml-capacity ramekins or one 1.2 litrecapacitydish in a roasting tray.Heat the cream and vanilla pod to near boiling.Meanwhile, whisk the egg yolks and sugar together until pale, light andcreamy. Slowly pour the hot cream in a steady stream into the egg andsugar mix. Whisk quickly to prevent curdling and to avoid lumps forming.Pour the custard mixture into prepared ramekins or dish.
Pour boilingwater into the roasting tray so that the water level comes two-thirds of theway up the sides of the ramekins or dish.Bake for 30–40 minutes until the custards have set – they will still be a bitsoft but will set more firmly in the fridge.To serve, remove from the fridge and sprinkle caster sugar over the top ina thin layer and place under a very hot grill. Watch carefully until the sugarmelts, then just begins to bubble and burn. Refrigerate again for 30 minutes.
Serves 8
No comments:
Post a Comment