Ingredients

  • 900 milliliters heavy whipping cream
  • 125 grams sugar, caster
  • pinch salt
  • 1 vanilla beans halved lengthwise
  • 12 egg yolks
  • 8 teaspoons sugar, turbinado 1t per med ramikin

Directions

1. Adjust oven rack to lower-middle position and heat oven to 300*F/150*C/GM 2.
2. Combine half of the cream with sugar, and salt in medium saucepan. Scrape seeds from vanilla bean into pan, submerge pod in cream and bring mixture to a boil, stirring occasionally to ensure that sugar dissolve. Take pan off heat and let steep 15 minutes.
3. Meanwhile, place kitchen towel in bottom of large baking dish or roasting pan and arrange 8-4 to 5 ounce ramekins on towel. Bring kettle of water to boil.
4. After cream has steeped, stir in remaining cream to cool down mixture. Whisk yolks in large bowl until broken up and combined. Whisk in cream slowly and until evenly colored and thoroughly combined. Strain through fine-mesh strainer. Pour into ramekins.
5. Carefully place baking dish with ramekins on oven rack. Pour boiling water into pan until water reaches two-thirds up sides of ramekins. Bake until centers of custards are just barely set and are no longer sloshy and didital instant-read thermometer registers 170-175*F, 30-35 minutes.
6. Transfer ramekins to wire rack. Cool to room temperature. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.
7. Uncover ramekins. Blot condensation from tops. Sprinkle each with about 1/2 teaspoon turbinado sugar. Tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. Refrigerate ramekins, uncovered, to re-chill, 30-45 minutes (but no longer). Serve.

Notes
Serving Ideas:Original serves 8.


Categories
CustardsPuddings
Keywords
CustardsPuddings
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