1 1/4 cups heavy cream 1 1/4 whole milk 1 whole vanilla bean, split lengthwise and scraped 6 large egg yolks 1/2 cup sugar Method Preheat oven to 150º Cwith a rack in the lower third. Choose a small roasting pan and fill it with enough water to go halfway up the sides of the cups. Place the pan without the cups in the oven. Meanwhile in a medium saucepan, combine the cream, milk and vanilla bean scrapings, reserving the pod for another use; cover and heat till just at boiling point. Whisk together the yolks and the sugar in a medium bowl until light and fluffy. Slowly whisk in the hot milk until completely combined, then pour into custard cups, and place them in the pan of hot water. Bake until the custard has set and is no longer liquid when lightly touched in the center- about30 - 40 minutes. Remove the pan from the oven, remove the custard cups from the water and place on a wire rack to cool. Serve warm at room temperature, or chilled. The custard will keep, refrigerated, wrapped in plastic wrap, up to four days .
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