One of Jackies 5 classic recipes, it’s hard to believe that these very few ingredients make this well known favorite dessert.
Preheat oven to 300° F.
In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream, salt and vanilla, and contiue to shisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
Divided mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups frm water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand held torch to melt sugar. If you don’t have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.
Get great tips, Find out what's in season, Receive new recipes, and much more. ALL right in your inbox!
And don't worry, your information is safe. We will never share your information in any way. It will only be used for the newsletter from Jackie's Culinary Specialties.
Looking forward to sharing with you.