| Cuisine: French | Type: Dessert | Serves: 6 |
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Source:
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First magazine 6/10/91 (British) |
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Attributes:
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Comments:
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Although this dish has a French "character" it is actually a British invention. |
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Serving Suggestions:
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Ingredients:
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2 cups heavy cream 1/2 cup granulated sugar 5 egg yolks (large or extra large eggs) 1 tsp. vanilla extract Powdered (confectioners') sugar |
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Instructions:
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1. Preheat oven to 300°F. Heat cream and granulated sugar in a saucepan until the sugar dissolves and the mixture is hot. 2. Whisk the egg yolks to combine. Slowly pour in the hot cream mixture whisking constantly to keep the eggs from curdling. Stir in the vanilla. 3. Pour into 6 individual custard cups. Line the bottom of a roasting pan with paper towels and set the filled dishes on top. Set on oven shelf and pour warm water into the pan to come half-way up the sides of the dishes. 4. Bake until a knife stick in the center comes out coated with thickened custard, about 1-1/2 hours. Remove from oven. Let stand 10 minutes. Cool completely. 5. To glaze: heat broiler. Sprinkle the top of each custard with powdered sugar (about 1 tablespoon) and spread to smooth the surface and completely coat the custard. Put the dishes under the broiler, as close as possible and cook, watching carefully, until the sugar is carmelized to a golden brown. Let stand for a few minutes to allow the topping to harden. Serve. (Alternately, use a kitchen blow torch to caramelize the sugar.) |
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Related recipes:
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None |
2001-03-10