June 19, 2017
250 ml full cream milk
250 ml cream
2 tablespoons vanilla extract
5 egg yolks
90 grams white sugar
50 grams brown sugar
In a bowl, mix the milk, cream, and vanilla extract. In another bowl, whisk the egg yolks along with the sugar. Pour the milk mixture into the egg mixture and combine until the texture is even.
Pour the vanilla custard mixture into six ramekins.
Bake in the oven for 45 minutes at 100° C. The custard should have the consistency of jell-o. Let it cool and refrigerate until it is ready to be served.
Sprinkle brown sugar evenly on top of the custard and with a torch, melt the sugar until the top is crispy. If there are no torches available, you can place it under the broiler of your oven.
(Featured in October - Novemeber 2015 Issue)
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