Ingredients
- 5 egg yolks (freeze the whites to use for making meringues or sour cocktails)
- 125g golden caster sugar
- 450ml double cream
- 1 tsp vanilla bean paste
Heat the broiler to 150C/fan 130C/gas 2 and put four huge or six little ramekins into a profound baking plate. Heat up the pot.
Tip the egg yolks into an enormous heatproof bowl with the 75g of sugar and a touch of salt, then, at that point, speed until pale and feathery.
Put the cream and vanilla in a little skillet over a low intensity until simply starting to stew. Pour 33% of the cream over the egg blend, whisking great, then pour over the excess cream and speed until consolidated.
Strain the custard through a fine sifter into an enormous container, spooning any froth from the surface. Split the custard between the ramekins in the plate, then, at that point, cautiously pour just-bubbled water from the pot into the plate so it comes mostly up the sides of the ramekins. Cover freely with foil, leaving one corner revealed, and put the plate in the broiler for 30-35 minutes (contingent upon the size of the ramekins) until the custard is recently set, with a slight wobble in the center. Eliminate from the stove and cool somewhat, then, at that point, chill for no less than 4 hours.
Equitably sprinkle the leftover sugar over the custard, then, at that point, either utilize a kitchen blowtorch to caramelize the tops or slide under a hot barbecue for a couple of moments, being mindful so as not to allow them to consume.
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