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• 6 large egg yolks
• 6 tablespoons white sugar, divided
• 1/2 teaspoon vanilla extract
• 3 cups heavy cream
• 1 cup vanilla suger (or white sugar)
• 1.5 litre of hot water
• Baking mat (optional)
Preheat the oven to 325 degrees F.
In the pot, place the cream, vanilla bean and its pulp and bring to a boil. Remove from the heat, cover and allow to sit for about 20 minutes. Remove the vanilla pulp.
Whisk together 1/2 cup sugar and the egg yolks in the medium bowl until well blended and it just starts to lighten in colour.
Add the cream a little at a time, stirring continually. Pour the liquid medium ramekins. Place the ramekins into a large hotel pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake still trembling in the center & set. (approximately 45 minutes)
Remove the ramekins from the roasting pan and refrigerate for at least 3 hours and up to 3 days.
Using a torch to melt the sugar and form a crispy top.
• 6 tablespoons white sugar, divided
• 1/2 teaspoon vanilla extract
• 3 cups heavy cream
• 1 cup vanilla suger (or white sugar)
• 1.5 litre of hot water
• Baking mat (optional)
Preheat the oven to 325 degrees F.
In the pot, place the cream, vanilla bean and its pulp and bring to a boil. Remove from the heat, cover and allow to sit for about 20 minutes. Remove the vanilla pulp.
Whisk together 1/2 cup sugar and the egg yolks in the medium bowl until well blended and it just starts to lighten in colour.
Add the cream a little at a time, stirring continually. Pour the liquid medium ramekins. Place the ramekins into a large hotel pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake still trembling in the center & set. (approximately 45 minutes)
Remove the ramekins from the roasting pan and refrigerate for at least 3 hours and up to 3 days.
Using a torch to melt the sugar and form a crispy top.
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