Thursday, October 27, 2005

Baked vanilla custard

1 ¼ cups whipping cream
1 ¼ cups milk
2 tsp pure vanilla extract
6 large egg yolks
½ cup sugar

In a medium saucepan over medium-high, whisk together cream and milk. Bring to a boil and remove from heat. In a medium bowl, whisk together egg yolks and sugar until light and fluffy. Add the hot cream mixture to the egg yolk mixture slowly, whisking constantly, until thoroughly combined. Whisk in vanilla.

Ladle mixture into four six-ounce custard cups and place them in a small roasting pan. Fill pan with enough very hot water to rise half way up the outsides of cups. Place in a 275-degree oven and bake for 50 minutes, or until the custards have set. Remove pan. Remove custard cups from the water, placing them on a baking rack to cool to room temperature, or chill and serve cold.

No comments: