My favorite dessert of all time.
Check the full posting for flavor variations.
Ingredients
- 3/4 cup Whipping Cream
- 1 tsp Vanilla or flavoring of choice
- 2 Tbsp Sugar
- Pinch Salt
- 2 Egg Yolks (large eggs)
- Extra sugar to brulee
Instructions
- Heat cream just to the simmering point in a small pot over medium heat, or in the microwave.
- Add flavoring. See full posting for instructions regarding infusing flavor into cream.
- Add sugar and salt, stirring to dissolve.
- In a separate bowl, add a few tablespoons of hot cream to the egg yolks. Stir to combine and temper the eggs.
- Add the remaining cream mixture, stirring to combine. Do not whisk: avoid creating foam.
- Place two 1/2 cup dishes on a cloth in a baking pan to keep them from shifting. Divide custard evenly between the dishes. Create a water bath by adding hot water to the baking pan until it comes half-way up the sides of the dishes.
- Bake in a preheated 300F oven until just set. Filling should still be a little "jiggley" in the centre. It will firm up as it cools. Cooking time will vary depending on the size of your dishes, and the depth of the custard.
- Cool to room temperature, then refrigerate until cold, at least 4 hours and preferably overnight.
- To brulee, sprinkle granulated sugar over the surface of the custard, tipping to create an even layer and removing any excess. Melt and caramelize the sugar with a brulee torch, or place under the broiler, as near to the element as possible, until sugar is bubbling and brown. Cool for a minute until the sugar hardens before serving.
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