Description
motion until the sugar melts and forms a golden crust. If you dont have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 cup dark rum (optional)
- 1/4 cup granulated sugar (for caramelizing)
Instructions
- In a medium saucepan, combine the heavy cream and whole milk. Place the saucepan over medium heat and warm the mixture until it is hot but not boiling. Stir occasionally to prevent scorching.
- While the cream mixture is heating, in a separate bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until the mixture is pale and slightly thickened. This should take about 2-3 minutes.
- Once the cream mixture is hot, remove it from the heat. Gradually pour about 1/2 cup of the hot cream into the egg yolk mixture while whisking continuously. This process is called tempering and helps to prevent the eggs from curdling.
- After tempering, slowly pour the egg yolk mixture back into the saucepan with the remaining cream, whisking constantly to combine.
- Add the vanilla extract, ground nutmeg, ground cinnamon, and dark rum (if using) to the custard mixture. Stir well to ensure all ingredients are evenly incorporated.
- To ensure a smooth custard, strain the mixture through a fine-mesh sieve into a large bowl or measuring cup. This will remove any bits of cooked egg and create a silky texture.
- Allow the custard to cool for about 10-15 minutes at room temperature. This will help prevent the ramekins from cracking when the hot custard is poured into them.
- Preheat your oven to 325°F (160°C).
- While the oven is preheating, prepare your ramekins. You will need 6 to 8 ramekins, depending on their size. Place them in a large baking dish or roasting pan that can hold water.
- Once the custard has cooled slightly, carefully pour the custard mixture into each ramekin, filling them about 3/4 full. Be careful not to overfill, as the custard will expand slightly while baking.
- After filling the ramekins, carefully pour hot water into the baking dish around the ramekins. The water should come about halfway up the sides of the ramekins. This water bath will help cook the custard gently and evenly.
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the custards are set around the edges but still slightly jiggly in the center. You can check for doneness by inserting a knife into the center; it should come out clean.
- Once baked, remove the baking dish from the oven and carefully take the ramekins out of the water bath. Allow them to cool at room temperature for about 30 minutes.
- After cooling, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This chilling time allows the flavors to meld and the custard to firm up.
- Once the custards are fully chilled, remove them from the refrigerator. Take off the plastic wrap and sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard.
- Using a kitchen torch, carefully caramelize the sugar by moving the flame in a circular motion until the sugar is melted and golden brown.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes