Caramel Custard
Serves:
8 individual ramekins
Ingredients:
|
Quantity |
Description |
|
2
½ Cups |
hot
Milk |
|
½
Cup |
Sugar |
|
3 |
Large
eggs |
|
3 |
egg
yolks |
|
1
Tsp. |
Vanilla
extract |
1.
Blend the
eggs, yolks, and sugar in a bowl with a whip - stir; do not beat and create
foam.
2.
Gradually
blend in the hot milk to dissolve the sugar completely, again stirring.
3.
Add the
vanilla.
4.
Pour through a
strainer into the ramekins.
5.
Set ramekins
in a roasting pan. Surround with boiling
water.
6.
Bake in a
preheated 350 °
oven 20 to 25 minutes or until a skewer plunged 1/8” from the edge comes out
clean but the centers still tremble a little.
7.
Let settle at
least 10 minutes.
8.
Sprinkle
granulated sugar on top and caramelize with a propane torch.