Yield: 6 Servings
|2⅓ cup||Heavy cream|
|¼ cup||Granulated sugar|
|3 \N||Whole eggs|
|3 \N||Egg yolks|
|1 teaspoon||Vanilla extract|
|¾ cup||Light brown sugar|
From: Jan McEwen <jmcewen@...>
Date: 21 Oct 1994 08:43:35 -0400 From _The Silver Palate Cookbook_ by Julee Rosso & Sheila Lukins Preheat oven to 300F. Heat cream, milk and sugar in a heavy saucepan to almost boiling. In a separate bowl beat whole eggs and extra egg yolks together well. Gradually whisk the heated mixture into the eggs, then return mixture to saucepan. Cook over moderate heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon (3-4 min); remove from heat. Stir in vanilla.
Pour custard into 6 individual custard dishes or into 1 shallow baking dish about 9" across. Setr dish or dishes in a large pan and place on the middle rack of oven. Pour hot water into the outer pan to come level with custard. Bake for 35-45 minutes, until center of custard is set. When done, remove custard from water bath and cool. Cover and chill.
A few hours before serving, preheat broiler. Sift brown sugar evenly over top of custard, spreading to the edges. Set custard under broiler as close to heat as possible. Broil until browned but not burned, about 1½ min.
Watch closely. Remove and chill. 6 portions REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .