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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 5 |
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Every year I get a calendar for Christmas from my kids and it usually revolves around either LOST or food. Last year the kids got me a cute 1 page per 2 days calendar called “How to cook everything” by Mark Bittman. Read more . This was the entry for December 23rd and 24th. It is super easy and takes only 10-30 minutes to prep (depending on what vanilla you use), 35-40 minutes to bake. A great do ahead dessert in that the custard can be made a day or 2 in advance. I will try to remember to add a picture of the finished product before we serve it tonight. Ingredients:
1 vanilla bean or 1 teaspoon vanilla extract |
2 1/2 cups heavy cream, light cream, or milk, or a mixture (i have both heavy cream and half and half) |
6 egg yolks |
1/2 cup sugar for custard |
1/2 cup sugar for topping |
Directions:
1. Preheat oven to 300 F.
2. If using vanilla bean, split in half lengthwise and scrape the seeds into the cream. Add the POD to cream also.
3. Heat the cream in a saucepan with the vanilla until steam rises. Cover the pan, turn off heat and let steep for 10-15 minutes. If using vanilla extract, just heat the cream.
4. Use a whisk or electric mixer to beat the yolks and 1/2 cup of sugar together until pale yellow and fairly thick.
5. Remove the vanilla bean from the cream and slowly add the cream to the yolks, stirring the entire time.
6. If you are using the vanilla extract, add it now.
7. Pour the custard into a 1 quart oven proof glass, porcelain, pottery, or enameled baking dish OR into 4 individual 6 ounce cups or ramekins.
8. Set the dish or the cups into a baking dish and pour hot water in until one inch from top of the dish or cups.
9. Bake until the mixture just sets – it should wobble a little in the middle – about 25-30 minutes for the cups, longer if you are baking in a dish. Use your judgment; cream sets faster than milk.
10. Remove custard from the oven and cool then cover with plastic wrap and chill.
11. Just before ready to serve, place a rack as close to the broiler as the height of your dish or cups allow and turn on the broiler.
12. Sprinkle the top with the other 1/2 cup of sugar.
13. Broil, watching carefully and turning the dish or cups as needed; when the sugar bubbles and browns it is ready. To brown the top with a propane torch, simply heat it with the flame until the sugar bubbles.
14. Let it sit for a few minutes before serving.
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