(serves 6 people)
Ingredients:
6 egg yolks
1 whole egg
1/2 cup castor sugar
2 tsp vanilla essence
500 mls cream
Method:
Mix yolks, egg, sugar and vanilla together.
Heat cream until steaming.
Remove from heat and cool 5-10 mins (skim the skin of cream off).
Pour heated cream over egg mix while stirring.
You can put whatever you like in the bottom of the ramekins. We use rhubarb (which has been cooked with sugar so it's like a coulis or stewed rhubarb). Place about 2 tablespoons in the bottom of the ramekin and pour the mix over the same.
Bake in a water bath(just put wanter 1/2 way up the side of the ramekins) cover with tin foil and bake 40 to 60 minutes at 160 degrees (the cooking time is approximate, you need to keep checking until they are set.
Remove from pan and allow to cool up to 30 minutes, then chill for at least an hour before caramelising tops.
Caramelise top by sprinkling about 1 tablespoon of castor sugar over each custard. Working with one at a time, pass the flame torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber and forms a smooth surface. Serve immediately.
For information on local companies doing Food Delivery/Pick Up or for previous recipes check out these links:
Food Delivery & Pick Up Guide Otago
Day 1: Potpourri Vegetarian Cafe
Day 2: Taste Nature Almond Croissant
Day 3: Pizzeria Da Francesca
Day 4: ODT Media Staff (Merren)
Day 5: Speights Ale House Lamb
Day 6: Morning Magpie Pinwheels
Day 7: Whitestone Cheese
Day 8: Speights Ale House Chowder
Day 9: Rope & Twine
