When you heat a liquid, usually a dairy, and then mix it into eggs it is called tempering. At that point in this recipe you pour it into the ramekins and bake it, but you can return it to the pan and continue cooking until it is thick enough to coat the back of a spoon to create custard.
If you go the custard route stir in some chocolate and whipped cream to make silk.
For such a great dessert this was not only super easy to make, but would be great for entertaining. You can make it the day before and just take them out of the fridge before dinner. Then when you are done eating just sprinkle with sugar and torch the top.
1 1/2 c. heavy cream
2 c. half-an-half
6 egg yolks
3/4 c. sugar
1 tsp. vanilla extract
12 Tbsp Turbinado sugar
Heat the cream, half-an-half, and vanilla until the liquid is really hot, but don't let it boil or it will curdle.
Meanwhile beat the egg yolks and sugar until the mixture looks light and fluffy and is pale in color.
When the cream is hot and the yolks are pale slowly whisk the hot cream into the egg yolks, a little at a time, until completely incorporated.
Pour into ramekins and place on a tray, pour water halfway up the sides of the ramekins. Bake at 350 for 30 minutes. Remove from the oven and let sit for 30 minutes.
Chill overnight. Remove from the fridge and top each with 1 Tbsp sugar, using a kitchen blow torch, run the flame across the top until the sugar is melted. Let sit for 30 minutes before serving.
I use the lowest setting on my torch. I found that the highest setting burns the top of the sugar before it melts the bottom, the lowest setting melted it throughout and the browned the top nicely.
If you go the custard route stir in some chocolate and whipped cream to make silk.
For such a great dessert this was not only super easy to make, but would be great for entertaining. You can make it the day before and just take them out of the fridge before dinner. Then when you are done eating just sprinkle with sugar and torch the top.
1 1/2 c. heavy cream
2 c. half-an-half
6 egg yolks
3/4 c. sugar
1 tsp. vanilla extract
12 Tbsp Turbinado sugar
Heat the cream, half-an-half, and vanilla until the liquid is really hot, but don't let it boil or it will curdle.
Meanwhile beat the egg yolks and sugar until the mixture looks light and fluffy and is pale in color.
When the cream is hot and the yolks are pale slowly whisk the hot cream into the egg yolks, a little at a time, until completely incorporated.
Pour into ramekins and place on a tray, pour water halfway up the sides of the ramekins. Bake at 350 for 30 minutes. Remove from the oven and let sit for 30 minutes.
Chill overnight. Remove from the fridge and top each with 1 Tbsp sugar, using a kitchen blow torch, run the flame across the top until the sugar is melted. Let sit for 30 minutes before serving.
I use the lowest setting on my torch. I found that the highest setting burns the top of the sugar before it melts the bottom, the lowest setting melted it throughout and the browned the top nicely.
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