Ingredients:
1 c. milk
1 c. heavy cream
2 eggs
2 egg yolks
1/2 c. superfine sugar
1 tsp. vanilla extract
Preheat the oven to 300 degrees. Whisk the vanilla, sugar, egg and egg yolks in a bowl together. Pour the cream and milk into a saucepan and heat until almost at the boiling point. Pour the milk mixture over the egg mixture slowly, whisking throughout. Arrange 8 ramekins in the bottom of a 13x9 baking dish. Divide the custard evenly amount the dishes. Fill water half way up the ramekins inside the baking dish. Bake for 30-40 minutes (check after 30 to see if the tops are firm yet). Let cool slightly. Sprinkle the tops with more superfine sugar, and use a creme brulee torch to brown the sugar slightly.
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