1. Preheat oven to 300ºF.
2. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved
and the mixture is thick and pale yellow.
3. Add cream and vanilla, and continue to whisk until well blended.
4.
Strain into a large bowl, skimming off any foam or bubbles.
5. Divide mixture among 6 ramekins or custard cups.
6. Place in a water bath and bake until set around the edges, but still loose in the center, about 50 to 60 minutes.
7. Remove from oven and leave in the water bath until cooled.
8. Remove cups from water bath and chill
for at least 2 hours, or up to 2 days
9. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard.
10. For best results, use a small, hand-held torch to melt sugar.
11. If you don't have a torch, place
under the broiler until sugar melts.
12. Re-chill custards for a few minutes before serving.
Serves 6
Mary's hints: I skipped the straining part couldn't find my wire one and I skimmed a little foam off the top of each dish
put it in another custard cup cooked it with the rest and ate it hot mmmmmm, nummy.
I have an electric stove and it doesn't work as well for carmelizing as gas does so I used the torch method. Works easier
to pick up the cup and tip a little, as the flame on the torch shoots higher if you tip it. I would use an oven mitt as the
top of the cup gets hot.
A straightforward and unpretentious creation that is so simple, so rich, so praised!
