| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Crust, Upper |
6 |
Servings |
INGREDIENTS
| 450 |
|
Double cream |
| 1 |
|
Vanilla pod |
| 1 |
|
Bay leaf |
|
|
A lemon, Zest of |
| 5 |
|
Egg yolks |
| 100 |
g |
Castor sugar |
INSTRUCTIONS
Place cream, vanilla, bay leaf and lemon zest in a heavy-based
saucepan over a low heat. Allow cream to simmer for 3 minutes. If you
have time, allow to stand for 20 minutes to let the ingredients
infuse. Place the egg yolks and 2 tablespoons of the sugar in a large
bowl and whisk until the mixture turns paler and is light and fluffy.
Remove the vanilla pod, lemon and bay from the cream and the slowly
add the warm cream to the sugar and egg yolks. When it is thoroughly
combined pour the mixture to the pan. Cook over a low heat, stirring
continuously until the custard starts to thicken, about 4-5 minutes.
Do not allow the mixture to boil. Pour the custard into 6 medium
ramekins and allow to cool in a fridge preferably over night. About
20 minutes before serving, sprinkle remaining sugar over the set
custards. Place under a very hot grill until the sugar is melted and
bubbling. Leave to cool for 5-10 minutes until the sugar has formed a
hard crust. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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