Very rich and creamy
4 egg yolks OR 3 egg yolks and one whole egg (that is what I did)
2 cups heavy cream
1 teaspoon of vanilla (you can do less--but I like more than the 1/4 teaspoon it called for) or you can omit.
Preheat oven to 325F
With a mixer or blender, blend egg yolks and heavy cream adding vanilla if using. Blend just until combined.
Pour into a medium sized bowl (mine was 7 inches in diameter) or individual ramekins.
Place bowl or ramekins in a larger baking dish. Fill the baking dish with about an inch of hot water--making a water bath.
Bake for 30-65 minutes until internal temperature reaches 170 F. Mine took at least the 65 minutes.
However I did not put hot water for the bath, I used cold. Also if you use smaller individual bowls it reduces the time. It still should be jiggly in the center .
Let it cool at room temperature about an hour. Then refrigerate fro 2-4 hours---this solidifies as it cools so is necessary
PS This would also be good with a bit of allulose sweetner. Some sprinkle this sweetner on top after the cooking and cooling and torch the top.
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