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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Although my husband isn't a fan of egg-custard desserts, he finds this one irresistible. It's rich and velvety a perfect dish to serve warm on a wintry day. Ingredients:
2 cups heavy whipping cream |
4 egg yolks |
1 teaspoon vanilla extract |
1/4 cup sugar |
1/8 teaspoon salt |
brown sugar |
Directions:
1. In a saucepan over medium-low heat, bring cream almost to a simmer. Remove from the heat.
2. In a bowl, beat egg yolks, vanilla, sugar and salt until thick and lemon-colored, about 3 minutes. Gradually beat in cream. Pour into an ungreased 1-qt. baking dish. Place baking dish into a 13-in. x 9-in. baking pan. Pour hot water into baking pan to a depth of 1 in.
3. Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 15 minutes. Refrigerate until chilled. Remove from the refrigerator 30 minutes before serving. Sprinkle with enough brown sugar to cover the top.
4. Broil 6-in. from the heat for 2 minutes or until sugar is melted. Serve immediately. Yield: 6 servings.
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