1 vanilla bean split lengthwise
9 large egg yolks
1/2 C plus 6 t sugar
Preheat oven to 325 degrees. Place cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Whisk yolks and 1/2 cup sugar in medium metal bowl to blend. Set bowl over saucepan of simmering water, but do not allow bowl to touch water. Whisk vigorously until yolk mixture is pale yellow and hot to touch, about 3 minutes. Gradually whisk in hot cream mixture; discard vanilla bean. Divide mixture among 6 3/4 cup souffle dishes or custard cups. Arrange dishes in 9x13 pan. Pour enough hot water into pan to come halfway up sides of dishes. Bake custards until almost set in center and light golden on top; about 35 minutes. Remove custards from water and refrigerate overnight. Preheat broiler. Sprinkle 1 teaspoon sugar on top each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning; about 2 minutes. Refrigerate custards until topping hardens; about 35 minutes and up to 3 hours. Serve with fresh fruit and sweetened whipped cream.
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