Ingredients:
9 Egg Yolks
1 cup White Sugar
1 Quart Heavy Cream
6 or 7 Tablespoons of Pure Vanilla (I have never used imitation Vanilla, so I am not sure how that would taste)
Directions:
Preheat oven to 325 degrees. In a large bowl, cream (I use my kitchen-aid mixer) together the egg yolks and sugar. Mix until it is pale yellow in color and is a thick consistency. Set aside.
Pour cream into a medium saucepan on low heat. Add 6 or 7 Tablespoons of Vanilla and bring to a brief simmer. This is where patience comes in because you want to bring it to a simmer but not to quick and you don't want it to boil. . . so put on some good music and have some patience. . . it is well worth it!!!
Once the cream mixture comes to a brief simmer remove from heat and temper the yolks by gradually adding (I add 1/3 cup of cream at a time) the cream mixture to the yolk and sugar mixture. Make sure you are whisking as you add the mixture. Don't add the hot cream too fast or the eggs will cook and that really won't be good!!
Pour custard into ramekins and fill 3/4 full. Place the ramekins in a roasting pan and then fill the roasting pan with enough water to come halfway up the sides of the ramekins. Cover with foil to prevent browning. Bake until barely set around the edges about 45 - 50 minutes. Remove from oven and cool to room temperature on a cooling rack. Then move them to the fridge to chill. When ready to eat sprinkle with a layer of sugar (we use white, but you can use brown) and using a torch brown the sugar to form a crust on top.
Serve at once!!
Enjoy!!!!
9 Egg Yolks
1 cup White Sugar
1 Quart Heavy Cream
6 or 7 Tablespoons of Pure Vanilla (I have never used imitation Vanilla, so I am not sure how that would taste)
Directions:
Preheat oven to 325 degrees. In a large bowl, cream (I use my kitchen-aid mixer) together the egg yolks and sugar. Mix until it is pale yellow in color and is a thick consistency. Set aside.
Pour cream into a medium saucepan on low heat. Add 6 or 7 Tablespoons of Vanilla and bring to a brief simmer. This is where patience comes in because you want to bring it to a simmer but not to quick and you don't want it to boil. . . so put on some good music and have some patience. . . it is well worth it!!!
Once the cream mixture comes to a brief simmer remove from heat and temper the yolks by gradually adding (I add 1/3 cup of cream at a time) the cream mixture to the yolk and sugar mixture. Make sure you are whisking as you add the mixture. Don't add the hot cream too fast or the eggs will cook and that really won't be good!!
Pour custard into ramekins and fill 3/4 full. Place the ramekins in a roasting pan and then fill the roasting pan with enough water to come halfway up the sides of the ramekins. Cover with foil to prevent browning. Bake until barely set around the edges about 45 - 50 minutes. Remove from oven and cool to room temperature on a cooling rack. Then move them to the fridge to chill. When ready to eat sprinkle with a layer of sugar (we use white, but you can use brown) and using a torch brown the sugar to form a crust on top.
Serve at once!!
Enjoy!!!!
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