Ingredients
6 egg yolks6 tablespoons white sugar, divided into 4 and 2 tablespoons
1/2 teaspoon vanilla extract
2 1/2 cups heavy cream
2 tablespoons brown sugar
Tools
Double boiler
5 small and shallow heat-proof dishes
Saucepan
Mixing bowl
5 small and shallow heat-proof dishes
Saucepan
Mixing bowl
Prep
Preheat oven to 300 degrees F (150 degrees C).Method
1) Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.2) Pour heavy cream into a saucepan and stir over low heat until it almost boils.
3) Remove the cream from heat immediately.
4) Stir cream into the egg yolk mixture; beat until combined.
5) Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
6) Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
7) Preheat oven to broil.
9) Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
10) Remove from heat and allow to cool. Refrigerate until custard is set again.
Serving size: 5 | Total time: 40 min | Source: allrecipes.com
Serving size: 5 | Total time: 40 min | Source: allrecipes.com