Ingredients

  • 290 milliliters heavy whipping cream
  • 1 vanilla beans slice, scrape out
  • 4 egg yolks
  • 1 tablespoon sugar, caster

Directions

1. Scald cream and vanilla bean. Let rest for 20 minutes.
2. Preheat oven to 325*F/165*C/GM 3.
3. Beat yolks with sugar until light and fluffy. Stir in warm cream. Place back in clean pan and heat until spoon coating consistency. Strain.
4. Pour custard into serving dish, place in bain marie and bake for 12 minutes to create a good skin on top. Refrigerate overnight. On no account break the top skin.
5. Preheat oven to broil.
6. Sprinkle top of custard with 1 tablespoon fine sugar in an even layer. Broil as close to element as possible until nice and brown. Allow to cool completely before serving.
7. If using individual ramekins, bake for only 5 minutes.

Notes
Notes:Original serves 4. No more than 4 servings per cooking dish.
Serving Ideas:Original serves 4.


Categories
Custards
Keywords
Custards
MacGourmet downloadCrème Brûlée. To import, drag image to your MacGourmet recipe box.