Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Date: Thu, 12 Sep 96 20:22:10 |
2-½ c heavy cream
: 8 egg yolks
: ⅓ c sugar
: +
: 4 tb divided
: Pinch of salt
: 1 ts vanilla extract
Bring cream to a simmer. In a bowl, whisk together yolks, ⅓ cup sugar and salt until blended. Slowly whisk in hot cream, then stir in vanilla extract. Divide mixture into portions (in 6 molds); set them in a baking pan and pour boiling water to come halfway up the side of the molds. Bake in preheated 300' oven for 35-40 minutes until set; don't overbake. Remove from pan, cool, then chill thoroughly. Before serving, sprinkle 2 tsp. sugar over each custard. Place molds under broiler for a few seconds until the sugar melts and carmelizes.
Serves 6 Walt MM
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