Not surprisingly, a vanilla bean imparts the deepest amount of flavor to custard, but 2 teaspoons of extract, whisked into the yolks in step 3, can be used instead. For the caramelized sugar crust, we recommend turbinado sugar (sugar in the raw). If using shallow ramekins, which normally hold 4-5 oz., you may find that you have enough custard base for an extra one or two custards.
1. Adjust an oven rack to the lower-middle postion and heat the oven to 300?. Cover the bottom of a roasting pan with a dish towel. Arrange eight 6-ounce ramekins in the pan, making sure they don't touch. Bring a kettle of water to a boil.
2. Combine 2 cups of the cream, the granulatd sugar, and salt in a medium saucepan. Scrape the seeds from the vanilla bean and add to the pan with the pod. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. Off the heat, cover and let steep for 15 minutes.
3. Stir in the remaining 2 cups cream. Place the yolks in a large bowl and slowly whisk in 1 cup of the cream mixture until smooth. Whisk in the remaining cream mixture until thoroughly combined. Strain through a fine-mesh strainer into a large measuring cup or pitcher. Pour the custard evenly into the ramekins.
4. Place the pan in the oven and carefully pour enough boiling water into the pan to reach two-thirds of the way up the sides of the ramekins. Bake until the centers of the custards are just barely set and are no longer sloshy, 30-35 minutes (25-30 minutes for shallow fluted dishes).
5. Transfer the ramekins to a wire rack and let cool to room temperature, about 2 hours. Set the ramekins on a baking sheet, cover tightly with plastic wrap, and refrigerate until cold, about 4 hours.
6. Just before serving, uncover the ramekins and gently blot the tops dry with a paper towel. Sprinkle each ramekin with 1 1/2 teaspoons turbinado sugar, then shake the ramekin to spread the sugar in an even layer. Pour out any excess sugar and wipe away from the inside rim of the ramekin. Ignite a torch and caramelize the sugar. Refrigerate the ramekins, uncovered, to rechill the custards, 30-45 minutes (but no longer). Serve.
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Serving Size: 1 Serving (590g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 3494 | ||
Calories from Fat: 2635 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 292.7g | 390 % | |
Saturated Fat 111.1g | 556 % | |
Monounsaturated Fat 126.1g | ||
Polyunsanturated Fat 43.7g | ||
Cholesterol 12668.3mg | 3898 % | |
Sodium 512.2mg | 18 % | |
Potassium 1157.3mg | 30 % | |
Total Carbohydrate 52.7g | 15 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 52.7g | ||
Protein 163g | 233 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3494
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