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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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The recipe is from pullet farmers Andy and Bonnie DeWeerd of Tavistock, Ontario. It's simple and delicious, and can be made ahead. Ingredients:
3 eggs |
1/4 cup granulated sugar |
2 cups half and half cream (10% mf) |
1 teaspoon vanilla |
4 teaspoons brown sugar, or as needed |
Directions:
1. Whisk together eggs and sugar in a small bowl; set aside.
2. Heat cream in a saucepan over medium-low heat until bubbles form around edge (will look like foam). Remove from heat; gradually whisk about 1/2 cup half and half into egg mixture. Whisk egg and half and half mixture into remaining cream in saucepan. Return saucepan to stovetop. Stir constantly, over medium-low heat, until mixture thickens slightly, about 7 to 9 minutes. (Don't overcook or custard may become curdled-looking.) Remove from heat; stir in vanilla.
3. Pour or ladle custard into four 7 or 8-oz (220 or ) ramekins or custard cups, or six 4-oz ramekins or custard cups. Let cool, then cover and store in the refrigerator for a few hours or overnight. Custard will thicken a little more as it cools.
4. Just before serving, sprinkle 1 tsp brown sugar over top of each custard. Use a mini butane torch to melt and caramelize the sugar. Or place the custards briefly under the broiler, watching closely, until tops are lightly browned.
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