4 cups Heavy Cream
¾ cup sugar
2 tsp vanilla
10 egg yolks
¼ cup coarse grained sugar
8 6-oz ramekins
Large roasting pan
1. Preheat oven to 300 °F
2. In a small saucepan over medium heat dissolve the sugar into two cups of the cream, then add the vanilla and the remaining cream. Slowly add the cream mixture into the egg yolks while whisking to ensure a smooth and creamy texture.
3. Strain the mixture through a fine strainer. (This should remove/break-up any remaining lumps)
4. Place a dish towel in the bottom of your roasting pan and arrange the ramekins on the dish towel.
5. Pour the prepared mixture evenly into the ramekins and place in the oven. (Placing the pan in the oven before pouring the hot water minimizes the risk of slopping water around and into your ramekins)
6. Pour hot water into the roasting pan until about half-way up the sides of the ramekins.
7. Bake for 30-35 minutes until center is barely set.
8. Remove from water with tongs and a spatula.
9. Cool uncovered for about 2 hours and then cover tightly and cool in fridge for at least 2 more hours.
10. Remove plastic wrap and blot gently with a paper towel.
11. Use about 2 tsp of the coarse sugar and shake to spread evenly. Then using a blow torch (or a crème brulee torch) Heat the sugar until it melts and carmalizes. (I find that it is best to use sweeping motions to heat a little more evenly)
12. Enjoy
That looks like heaven, you can cook for us anytime you are in Utah... ok, we'll cook for you!
ReplyDeleteok you two love birds: it's time to post new pictures and new recipes. My mouth has finally stopped salivating over these old recipes that are over a year old. Lol
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