Prep 20 mins
Cook 1 hr 20 mins
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.
- 4 cups whipping cream
- 10 large egg yolks
- 1 cup sugar
- 2 tablespoons vanilla extract
- light brown sugar
- 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.
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.