Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 quart | Heavy cream |
| 1 \N | Vanilla bean |
| 4 tablespoons | Sugar |
| 8 \N | Egg yolks |
| \N \N | Salt (up to) |
| 1 cup | Sugar |
From: ankkk@...
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 ¼ 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.
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