Total TimePrep: 25 min. Bake: 45 min. + chilling
This recipe is essentially for Creme Brûlée and the directions are woefully inaccurate. If followed, what you will get is a complete waste of about 10 dollars worth of ingredients. You need to use 5 egg yolks, not 4, and you need to whisk it for 2-3 minutes, until the mixture is a fluffy smooth pale yellow. The cream should really be cut to 1.5 cups and add 1/2 a cup of whole milk, and about 2.5 teaspoons of vanilla extract. Do not use skim milk or other substitutes for heavy cream. Bring it slowly to a boil over medium heat (you must do this to kill the enzymes in the milk so it will gel) and immediately remove, let it cool for 10 minutes. Go ahead and pour the cream/milk through a strainer, into the sugar/egg mixture, and whisk it one more time until its mixed. Ladel it into shallow dishes, and set in a pan with about 1" of water. Bake it for 30-35 minutes at 320 degrees. Remove the dishes from the water and let cool on the counter for 5-10 minutes, then place in the refrigerator for several hours- it won't gel if you don't. When you are ready to serve, coat the top with the remaining sugar, and just use a propane hand-torch to caramelize the sugar.
Absolutely delicious. I used 1/2 & 1/2 cream instead of whipping cream. We only refrigerated for an hour, then ate half. Can't wait to make it again.
So creamy and smooth. Very good!
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