Cart total: $ 0.00
Steps to Complete
Preheat oven to 325 degrees.
In a saucepan, combine sugar with 1/2 cup water and stir to combine. Heat mixture to a boil without stirring. Continue boiling on medium high heat for 5-10 minutes, until the sugary syrup changes color to a deep golden brown. Watch carefully, caramel goes from brown to burnt quickly.
While sugar is caramelizing, whisk the egg yolks in a small bowl until well blended. Set aside.
When the syrup has browned, carefully whisk in the cream. Continue stirring while lowering the heat to medium. The caramel will be hard at first, but will dissolve as it is continually stirred over the heat. This step may take another 5-10 minutes.
Temper the yolks: After caramel is smooth and dissolved, slowly drizzle a little bit of the caramel-cream into the egg yolks, whisking constantly. Return the yolks-cream combination to the saucepan and turn the heat up to medium. Leave pan over heat until the custard has thickened and is slightly bubbly. Remove from heat and pour through a fine mesh sieve.
Stir in the vanilla extract. Pour the mixture into 4 small oven safe glasses or ramekins. Set the glasses in a baking dish and place dish in oven. Carefully, pour hot water into the dish, coming up about an inch or two on the custard glasses.
4 hours and 30 minutes
Bake for 35-40 minutes, until the custards are set on the edges and a bit wobbly in the center. Place custards on a wire rack to cool, 30 minutes, and then chill in fridge for at least 4 hours. Serve with a dollop of whipped cream and garnish with the perfect pairing, Pirouline cookies. Makes four servings.