| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
French |
Dessert |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Heavy cream |
| 1 |
|
Vanilla bean |
| 1/2 |
c |
Sugar |
| 4 |
|
Egg yolks |
|
|
Additional white sugar for the carmelized top |
INSTRUCTIONS
From: paoki@ix.netcom.com (P Aoki )
Date: 2 Aug 1995 18:30:09 -0600
Using a whisk, mix the egg yolks and sugar. Mix in the cream and the
vanilla bean (which has been split open and seed scraped into mixture). In
a heavy bottomed sauce pan, heat the cream mixture, whisking constantly
until it reaches the consistancy of melted ice cream. Very thick, but not
lumpy. If lumps form, strain them out. Pour the custard into shallow
custard cups and chill well. When cold, sprinkle the tops with white sugar,
and carmelize this sugar using a propane blow torch.
NOTE: This can be really be done best with the blow torch, as home
broilers don't have the heat output necessary to make the hard caramel
before the custard melts. The torch costs about $20 at the hardware store,
and is well worth the investment.
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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