In a pleasant evening , I was really surprised
to see a special gift in the hands of
Anish, a set of ramekins. Both of us searched a lot for the ramekins . Thank Lord ! got it now. Another exciting
thing happened was the new recipe which I got from its cover. I never heard of
such a dish before. I really love to try newer and newer recipes which I never
heard and had. So this was a good reason for my double bliss. I'm sharing my
pleasure with you.
2 Cups light cream (I used Amul Fresh Cream)
5 Slightly beaten egg yolks
1/3 Cup Sugar (Can be increased as per your
1 teaspoon pure vanilla extract
1/4 Cup sugar (To Caramelize)
Preheat your oven to 325oF/165oC
to prepare the water bath in a rectangular baking pan
In a medium saucepan, heat the light cream over
medium low heat just till it starts bubbling.
In a mixing bowl, combine the egg yolks, sugar,
vanilla and salt and beat it well till well combined and slowly add the light
cream to the egg mixture whisking continuously to avoid any lumps
Pour the custard mixture evenly into the six 4
ounce ramekins and place them into the water bath (The level of the water bath
should reach halfway up the sides of the dishes ) and bake for 35 minutes till
the knife inserted at the centre of the custard comes out clean.
Remove the custards from the water bath, cool it well and cover with a cling
film, then chill for at least 4 hours to overnight.
Take the custards from refrigerator at least 10
minutes before serving . Meanwhile, place the sugar in a heavy skillet and heat
over medium high until the sugar begins to melt, shaking the skillet
occasionally to heat the sugar evenly. Do not Stir. Once the sugar starts to
melt, reduce heat to low and cook for 5 minutes until the entire sugar is
melted. Stir if required with a wooden spoon.
Quickly drizzle the caramelized sugar over
custards and Serve immediately.
I don't know whether this dessert is French,
British or Spanish. The matter of fact is that the dish is easy to prepare and
Not only my little Rydhi, but we all licked our
portions well leaving nothing behind. So why to wait? You also try and enjoy
the taste :-)
Labels: cream brulee, Crème Brûlée, custard in ramekins, custard with fresh cream