| Directions:
Place the cream and the vanilla essence
in a medium saucepan and bring the contents to a boil.
While the cream is heating beat the
egg yolks with 1 Tbsp of the sugar until thick and pale yellow
in color.
As soon as the cream has come to the
boil, remove from heat and allow to cool slightly.
Gently and slowly, pour the cream into
the egg yolks whisking continuously as you go,
Pour the mixture into either a large
ovenproof dish or individual ramekins and bake for half an
hour or until the custards have set at 300 F
Place the cream and the vanilla essence
in a medium saucepan and bring the contents to a boil.
While the cream is heating beat the
egg yolks with 1 Tbsp of the sugar until thick and pale yellow
in color.
As soon as the cream has come to the
boil, remove from heat and allow to cool slightly.
Gently and slowly, pour the cream into
the egg yolks whisking continuously as you go,
Pour the mixture into either a large
ovenproof dish or individual ramekins and bake for half an
hour or until the custards have set at 300 F
Remove from oven and cool then refrigerate
for 2 hours
2 hours before serving sprinkle the
top with the remaining sugar and broil under a preheated grill
until the sugar has caramelized to a deep brown color. Watch
closely at this step to avoid accidentally buring the tops
more than they should be.
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