Yield: 6 servings
|450 millilitres||Double cream|
|1 \N||Vanilla pod|
|1 \N||Bay leaf|
|\N \N||A lemon; Zest of|
|5 \N||Egg yolks|
|100 grams||Castor sugar|
Place cream, vanilla, bay leaf and lemon zest in a heavy-based saucepan over a low heat. Allow cream to simmer for 3 minutes. If you have time, allow to stand for 20 minutes to let the ingredients infuse.
Place the egg yolks and 2 tablespoons of the sugar in a large bowl and whisk until the mixture turns paler and is light and fluffy.
Remove the vanilla pod, lemon and bay from the cream and the slowly add the warm cream to the sugar and egg yolks. When it is thoroughly combined pour the mixture to the pan.
Cook over a low heat, stirring continuously until the custard starts to thicken, about 4-5 minutes. Do not allow the mixture to boil. Pour the custard into 6 medium ramekins and allow to cool in a fridge preferably over night.
About 20 minutes before serving, sprinkle remaining sugar over the set custards. Place under a very hot grill until the sugar is melted and bubbling.
Leave to cool for 5-10 minutes until the sugar has formed a hard crust.
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