From: ankkk@acad2.alaska.edu
Date: Mon, 25 Apr 1994 23:10:03 GMT
Heat oven to 350 degrees. In a large saucepan, scald cream with vanilla
bean. Add sugar and stir until completely dissolved. In a large bowl, beat
egg yolks until light lemon color, then stir hot cream mixture carefully
into egg yolks with a pinch of salt. Strain mixture into a 10-inch shallow
baking dish or eight (8) 4-ounce ramekins. Place dish(es) in a pan of hot
water and bake for 50-60 minutes; bake ramekins 35-40 minutes. Custard is
done when knife inserted in center comes out clean. Refrigerate until
chilled. Sprinkle sugar over custard making a layer 1/4 inch thick. Sugar
should be as smooth as possible. Broil 4-6 inches from broiler until sugar
has carmelized, turning dish as necessary so it carmelizes evenly. Chill
before serving.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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