¡ 6 egg yolks, room temperature
¡ 1 cup sugar
¡ ¼ cup water
¡ 1 cup milk
¡ 2 cups heavy cream
Place egg yolks in heat resistant bowl, whisk slightly and set aside
In a heavy saucepan dissolve the sugar in the water over low heat
Increase the heat and cook the sugar until it is a golden amber colour
While the sugar is cooking, pour the milk & cream into a heavy saucepan
*note: the pan that the sugar is in should be twice as large as the sugar is in scald the milk/cream mixture over medium high heat
As soon as the caramel becomes golden in colour, turn off heat.
Carefully and slowly, add the hot cream/milk to the caramel
***Caution:
At this stage, the caramel will bubble up and is extremely hot!
Carefully whisk the caramel cream
Into the egg mixture add, whisking constantly the caramel cream, stain and skim off any surface bubbles
Refrigerate the custard base until cooled completely, or overnight
Preheat oven to 300º
Pour into ramekins and place in an ovenproof pan. place in oven and fill the pan w/hot water, about ⅓ to ½ full and cover with foil.
Bake the crème for about 50 minutes
Custards are done when gently shaken the outer part it set and the center moves slightly
Refrigerate several hours or overnight ‘til set
Serve with a dollop of sweetened whip cream, chocolate shavings and a cookies for dipping
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