Serves 4 to 6
Ingredients:
- 4 cups of whipping cream
- 1 vanilla bean, split and scraped
- 8 egg yolks
- 1/2 cup of superfine sugar
- 1/4 cup of Demerrara Sugar or Sugar in the Raw
Preparation
- Preheat the oven to 300°F.
- Pour the cream into a saucepan, add the vanilla bean and scrapings. Simmer over low heat for 3 minutes. Remove from heat and allow vanilla to steep for 20 minutes.
- Whisk the egg yolks and superfine sugar together.
- Whisking constantly, slowly pour the yolks into the cream.
- Return the mixture to the saucepan and cook over med-low heat for for 6-8 minutes or until thick enough to coat a spoon.
- Remove the vanilla bean and strain into 6 (6-oz) ramekins.
- Place the ramekins into a baking dish and pour in enough hot water to come halfway up the side of the ramekins. Bake for 15-20 minutes or until the custard is set.
- Remove the ramekins from the dish, allow to cool to room temperature then refrigerate for 1 hour or until cold.
To serve:
Just before serving, sprinkle each ramekin with some Demerrara sugar and use a torch to carmelise the sugar.
