A classic dessert; its name is French for “burnt cream”.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 cups heavy cream||1/4 cup granulated sugar|
|1 vanilla pod, split in half lengthwise||1/4 cup demerara sugar, or use more granulated sugar|
|5 large egg yolks|
Preheat the oven to 275°F (140°C). Heat the cream and vanilla bean in a saucepan over low heat until simmering. Remove from the heat and let stand for 1 hour.
Using the tip of a knife, scrape the seeds from the vanilla bean into the cream. Discard the bean or save for another use. Whisk the egg yolks and granulated sugar together in a bowl. Whisk in the cream mixture. Strain through a wire sieve into a glass measuring cup. Pour equal amounts into six 6oz (175ml) ramekins. Place the ramekins in a roasting pan and add enough hot water to come halfway up the sides.
Bake until the custards are barely set, about 40 minutes. Remove the ramekins from the pan and cool. Cover with plastic wrap and chill in the refrigerator at least 2 hours.
To serve, position a broiler rack 6in (15cm) from the source of heat and preheat the broiler. Sprinkle 2 tsp demerara sugar evenly over the top of each custard. Broil until the sugar caramelizes. Serve immediately.
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