In a saucepan, combine all Custard Base ingredients, including the split vanilla bean and its scrapings. Heat over low heat, stirring constantly, until just simmering. Do not boil.
Remove from heat, cover, and let steep for 30 minutes to infuse the flavors.
Remove the vanilla bean.
Strain the custard mixture through a fine-mesh sieve lined with cheesecloth, pressing gently to extract all the flavor.
Pour the custard into six ramekins.
Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins (water bath).
Bake for 60-70 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
Remove from the oven and let cool completely. Refrigerate for at least 24 hours to allow the flavors to fully develop.
To make the Caramel Topping, combine Granulated Sugar and Water in a small saucepan. Cook over medium heat, without stirring, until the sugar dissolves and turns a deep amber color.
Carefully pour the caramel over the chilled custards. Let cool and harden.
Before serving, use a kitchen torch to caramelize the sugar topping.
Ingredients
6
2 cups480 mLHeavy Cream
1/2 cup120 mLCrème Fraîche
66Egg Yolks
1/3 cup67 gGranulated Sugar
1/4 cup50 gBrown Sugar
11Vanilla Bean-split and scraped
1/4 tsp1.25 mLNutmeg-freshly grated
1/8 tsp0.625 mLMace-ground
2 tbsp30 mLAged Dark Rum
1 tbsp15 mLCognac
1 cup200 gGranulated Sugar
1/4 cup60 mLWater
Equipment
Saucepan
Whisk
Fine-mesh sieve
Cheesecloth
Ramekins
Baking dish
Kitchen torch
Instructions
Preheat oven to 300°F (150°C).
In a saucepan, combine all Custard Base ingredients, including the split vanilla bean and its scrapings. Heat over low heat, stirring constantly, until just simmering. Do not boil.
Remove from heat, cover, and let steep for 30 minutes to infuse the flavors.
Remove the vanilla bean.
Strain the custard mixture through a fine-mesh sieve lined with cheesecloth, pressing gently to extract all the flavor.
Pour the custard into six ramekins.
Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins (water bath).
Bake for 60-70 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
Remove from the oven and let cool completely. Refrigerate for at least 24 hours to allow the flavors to fully develop.
To make the Caramel Topping, combine Granulated Sugar and Water in a small saucepan. Cook over medium heat, without stirring, until the sugar dissolves and turns a deep amber color.
Carefully pour the caramel over the chilled custards. Let cool and harden.
Before serving, use a kitchen torch to caramelize the sugar topping.
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