Stir egg yolks with 40 g sugar until the sugar has dissolved. Cut open the vanilla bean and scrape out the vanilla seeds(?). Put them into the cream and heat it while steadily stirring. Just before the cream starts to boil take it from the stove and whisk in the egg yolks. Heat the mixture in a water bath(?) (the saucepan is hung into a larger one with simmering water), steadily stirring with a whisk until the creme turns more viscous/syrupy. (Note: While stirring give special attention to the bottom and the rim of the saucepan, otherwise you will obtain scrambled eggs there instead of creme.) Pour the creme through a sieve into a not too deep ovenproof form (I used five/six small ceramic forms), let it cool down to room temperature, cover with plastic foil and refridgerate; preferably over night. At least on hour before serving turn on the grill of your oven. Evenly sprinkle the remaining sugar (I used brown sugar for this) on top of the creme and put it right below the grill until the sugar has caramelized and has turned into a hard crust. (Note: The recipe says this takes 10 min, however, I have found that less than 2 min will do with my oven...the creme is not supposed to become very warm). Refridgerate until serving. Posted to FOODWINE Digest 15 November 96 Date: Sat, 16 Nov 1996 16:19:07 -0500 From: Antje Harder <101650.2363@COMPUSERVE.COM>
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 4|
|Calories from Fat: 332 (77%)|
|Amt Per Serving||% DV|
|Total Fat 36.9g||49 %|
|Saturated Fat 20.6g||103 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 522.9mg||161 %|
|Sodium 45mg||2 %|
|Potassium 94mg||2 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 19.6g|
|Protein 6.9g||10 %|
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Calories per serving: 431
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