The only issues we had were:
a) Nikita spilled our extra serving on the ground, silly girl!!
b) We did not have a propane torch so we used the broiler to caramelize the sugar on top. That meant that instead of just the top, the whole thing got heated up (and we could not wait any longer before eating it) so it was runny when we ate it rather then being the proper consistency that it would have been had it been allowed to cool again. It was still absolutely delectable though
c) I had no idea how expensive vanilla beans are!!! We bought ours at Longos and it cost us $8 for 2 beans! We just looked at each other and went "This better be good"... and it was worth it :)
1/3 to 1/2 cup white granulated or light brown sugar
1/4 cup, plus 1 tablespoon sugar
4 large egg yolks
1 vanilla beans, split lengthwise
2 cup heavy cream
- Preheat oven to 300 degrees.
- In a heavy-bottomed medium nonreactive saucepan (huh?), heat the cream with the vanilla bean for 15 minutes; stirring to ensure it does not burn. Remove from the heat and let steep for 15 minutes.
- Remove and discard the vanilla bean. Strain the cream.
- Meanwhile, in a medium bowl, beat the egg yolks with an electric mixer on high speed for 5 minutes, or until they are light and fluffy.
- Gradually beat in the granulated sugar.
- Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture. Stir until completely blended.
- Pour the custard into four 9-ounce ramekins or custard cups. Place the dishes in large baking pan.
- Pour enough hot water into the pan to come halfway up the sides of the ramekins.
- Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken).
- Remove the dishes from the baking pan. Let cool completely at room temperature, then refrigerate for at least 2 or up to 24 hours.
- Let the ramekins stand at room temperature 20 minutes before serving.
- Spoon the 1/3 to 1/2 cup white or light brown sugar in a thin, even layer over each portion of custard, covering it completely.
- To caramelize the sugar, light a propane torch and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the ramekins. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame.
|After broiling. We decided this one was for Nikita because she was in a bit of a bad |
mood and we thought the smiley face might cheer her up a little