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By: Zesty S.
| Description: | ||
| Time: | 1 hr 10 min (30 min to prepare, 40 min to cook) | |
| Meal type: | Dessert | |
| Ethnicity: | French | |
| Number of Servings: | 6 | |
| Ingredients: | ||
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16 fl oz Heavy Cream 2 tsp Vanilla 1/2 cup Caster Sugar (really fine sugar) 3 Egg Yolks 2 Whole Eggs 6 tsp Caster Sugar (really fine sugar) |
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| Directions: | ||
| Preheat oven to 275. Pour the cream and vanilla into a saucepan. Bring to boiling point, then turn off the heat and put a lid on. Leave to infuse for five to ten minutes. Beat the sugar and all the eggs together in a large heat-proof bowl until pale and creamy. Bring the cream back to boiling point, then pour over the egg mixture, whisking all the time until thickened - this indicates that the eggs have begun to cook slightly (you should have a smooth custard the consistency of double cream - a grainy texture means it's been over-cooked and you'll have to start all over again). | ||
| Notes: | ||
| Fill 6 ramekins about two thirds full. Place the ramekins... | ||
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