Dining In: Local Restaurant Recipes
« Back to the list
||The Cantering Caterer, Christian O'Dowd
- 1 quart heavy cream
- 1 vanilla bean, split in half, seeds scraped out and reserved
- 1 cup turbinado sugar
- 8 large egg yolks
- 2 quarts hot water
- 6 ripe strawberries
- Preheat oven to 325 degrees.
- Place cream, vanilla bean and seeds into medium saucepan and bring to a
quick boil over medium heat.
- Remove, cover and let cool for 15 minutes.
- Whisk together in a medium bowl, half cup sugar and egg yolks until creamy
and color becomes lighter.
- Add warm cream (without the vanilla bean) a little at a time, stirring constantly.
- Pour into six 8-ounce ramekins (small oval dishes).
- Place ramekins in deep roasting pan and slide in oven.
- Pour hot water into pan to come halfway up sides of ramekins.
- Bake about 40 minutes, or until custard is set, but still trembling (or
jiggly) in the center.
- Remove ramekins from pan and refrigerate for at least 2 hours and up to
- Divide the remaining half cup turbinado sugar among ramekins, spreading
evenly on top.
- Melt sugar using a torch to form a brittle caramel crust.
- Let cool 5 minutes before serving.
- Top with thinly sliced strawberry.
Timing and tips:
- Turbinado sugar is a delicate sugar-cane extract, but if not available use
half cup white sugar and half cup packed brown sugar for torching.
- Vanilla beans are a treat, but a couple teaspoons of vanilla extract will
also do the trick.
- Can be prepared a day or two ahead, but save the torching for the last minute,
and be careful, it caramelizes superfast.
- No torch? Place ramekins very high in oven and broil about 3 minutes or
until sugar melts.