1 vanilla bean, split, seeds scraped
6 egg yolks
¼ cup caster sugar
120g demerara sugar
Step 1: Preheat oven to 120°C.
Step 2: Place the cream, vanilla bean and seeds in a saucepan
over medium heat and bring to scalding point,
then remove from heat.
Remove vanilla bean and discard.
Step 3: Whisk together egg yolks and caster sugar in a bowl for 2-3 minutes or until pale.
Step 4: Pour hot cream over egg yolk mixture,
continuing to whisk until well combined.
Strain mixture into a jug,
evenly divide between 4 x 200ml ramekins.
Step 5: Carefully place ramekins in a deep roasting pan lined with a folded tea towel.
Pour boiling water into pan to come halfway up the sides of ramekins.
Cover pan loosely with foil.
Step 6: Bake in the oven for 40 minutes or until the custard has just set.
Remove ramekins from the water bath, and set aside to cool.
Step 7: Sprinkle demerara sugar evenly over the surface of the baked custards.
Run a kitchen blowtorch over the custards,
or place under a preheated grill until the sugar bubbles and caramelises.
Serve.
Serves 4
No comments:
Post a Comment