This is just the perfect dessert, silky & tender egg custard with a crunchy sugar shell. I am just going to stop talking and let’s make this. This recipe makes about 6 serving.
You’ll need:
- 1 qt heavy cream
- 1 vanilla bean( or 3 tbsp vanilla extract)
- 8 tbsp sugar
- 8 egg yolks
- 1 tbsp sugar (for serving)
How to make this:
- Halved the vanilla bean lengthwise, then scrape the seed, mix them with the heavy cream, they heat them in a saucepan on medium-low until it simmers
- Wisk together the egg yolks with the sugar, then slowly pour in the cream while whisking, 1/4 cup at a time, this is to prevent the cream from cooking the egg yolk
- Fill six 6 oz ramekins, the low & wide ones are better, then place them on a baking tray with some hot water, bake at 160C or 320F for 35 min
- Let them chill completely (about 2 hours), sprinkle with some sugar, then you can: 1. broil it in an oven or broiler for 3 min; or 2. Brûlée it with a torch, the tip of the flame should be about 2 inches away so the top won’t burn
Cooking with Yusen 