Custards cooking in their bain-marie (a larger tray with HOT water coming halfway up the sides of the custards).
Wobbly custard out of the oven.
Custard with a caramelised layer on top.
Ingredients for Custard
3 egg yolks
300 ml of thickened cream
1.5 tablespoons of sugar
Ingredients for Crust
1 tablespoon of white sugar
1 tablespoon of brown sugar
Preheat the oven to 150 degrees celsius.
Beat egg yolks and 1.5 tablespoons of sugar into a light yellow fluffy batter. Heat the thickened cream to just about to boil. Let the thickened cream cool for 10 minutes. Add the thickened cream slowly to the the light yellow fluffy batter stirring smoothly with a wooden spoon.
Add the CREAM to the eggs, NOT the other way round. The cream is hot. If you add the eggs to the cream, the heat in the whole bowl of cream will cook your eggs. If you add a bit of hot cream each time to the eggs, you will get a nice smooth yellow batter.
Fill 4 ramekins with the custard cream.
Place the 4 ramekins in a bain-marie, and inside the oven at 150 degrees celsius for 30 minutes.
Remove the ramekins from the oven and chill in the fridge for 1 hour.
For the Caramel Crust
Mix 1 tablespoon of white sugar with 1 tablespoon of brown sugar. Sprinkle the mixture evenly on top of the custard in the ramekins. Place the ramekins in a larger oven dish with ice water. The water should reach halfway up the ramekin sides. Switch on the broiler to 200 deg Celsius. Broil for 2 to 3 minutes.
Watch the custards carefully or the caramel might burn. OR... you can use a blowtorch like the one below!