Recipe by mersaydees
Nice. Based on a recipe from the June 1988 issue of Bon Appetit, the R.S.V.P section. It hails from The Falls Terrace restaurant in Tumwater, Washington. It says it can be easily halved.
Top Review by KateL
Yummy, perfect creamy custard, and this reduced easily to 2 ramekins. Found Le Creuset ramekins that said they could be used under a broiler or torch; otherwise, my Pyrex and Corning custard cups and ramekins all said they could not be subjected to such high heat. I allowed 30 minutes after baking for the ramekins to cool down for the refrigerator; then it took 1 1/2 hours to chill through. Thanks for posting, mersaydees! Made for Photo Tag.
- 4 cups whipping cream
- 10 large egg yolks
- 1 cup sugar
- 2 tablespoons vanilla extract
- light brown sugar
Directions See How It's Made
- Preheat oven to 350°F.
- Bring cream to simmer in heavy large saucepan over medium heat.
- Using electric mixer, beat yolks and sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted.
- Gradually beat in hot cream.
- Stir in vanilla.
- Pour custard into ten 6-ounce custard cups. Arrange cups in large baking pan. Add enough warm water to pan to come 1/2" up sides of cups.
- Bake until centers are just set, about 45 minutes.
- Remove cups from water.
- Cover and refrigerate until well chilled.
- (Can be prepared up to one day ahead.).
- Preheat broiler.
- Press enough brown sugar through sieve over custards to lightly cover.
- Broil in batches until sugar caramelizes, about one minute.
- Cover and refrigerate until well chilled, at least one, and up to, two hours.