|
| |
| Quantity |
Unit |
Pre-instructions Ingredient Post-instructions |
| 1/4 |
Cup(s) |
plus 4 Tbs. sugar |
| Position a rack in the center of an oven and preheat to 300°F. Have a pot of boiling |
| water ready. Line a shallow baking pan with a small kitchen towel. |
| Using a paring knife, split the vanilla bean lengthwise down the middle and scrape |
| the seeds into a 2-quart saucepan. Add the cream, stir to mix and set the pan over |
| medium-low heat. Warm the cream until bubbles form around the edges of the pan |
| and steam begins to rise from the surface. Remove from the heat and set aside to |
| In a large bowl, whisk together the egg yolks, salt and the 1/4 cup sugar until smooth |
| and blended. Gradually add the cream to the egg mixture, whisking until blended. |
| Pour the custard through a fine-mesh sieve set over a bowl. Divide the custard among |
| four 6-oz. ramekins and place the ramekins in the prepared baking pan. Add boiling |
| water to fill the pan halfway up the side of the ramekins. Cover the pan loosely with |
| aluminum foil and bake until the custard is just set around the edges, 25 to 30 |
| minutes. Transfer the ramekins to a wire rack and let cool to room temperature. Then |
| cover and refrigerate for at least 4 hours or up to 3 days. |
| Just before serving, sprinkle 1 Tbs. of the sugar evenly over each custard. Using a |
| kitchen torch, melt the sugar according to the manufacturer's instructions. Serve |
| |
|
Barrington
Software Incorporated