Yield: 6 Servings
|2½ cup||Heavy cream|
|8 \N||Egg yolks|
|\N \N||Raw sugar|
From: FredGraham@... Tue Jul 25 13:09:30 1995 Date: 2 Aug 1995 17:51:40 -0600 bring cream to simmer. In bowl whisk egg yolks, 1/3C sugar and pinch of salt until blended. Slowly whisk in hot cream, then add vanilla Divide mixture among ramekins. Place ramekins in baking pan, pour boili ng water into pan to come halfway up the sides of the ramekins. Bake in a pre-heated 300 degree oven for 35-40 minutes or until set. Remove ramekins from pan and cool, then allow to chill in refrigerator until time to serve (allow at least 3-4 hrs). When ready to serve, sprinkle a fine layer of raw sugar over the surface of each ramekin. Using a blowtorch, wave flame over sugar briefly allowing the raw sugar to melt, as it cools it forms a nice sugar crust
TIPS: This is a good base recipe and can be modified to suit. For example place several raspberries or blueberries in the bottom of ramekin before filling. Or add a splash of flavorful liquers to the mix, or shredded coconut, or orange zest, or... You get the idea! Using the blowtorch sounds scarier than it is, it is really easy and I love the look on my guests faces when I pull out the torch for dessert.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .