From "Le Paris Pastry Club" by Fanny Zanotti, who used to work for Pierre Herme. Many of her recipes are home-style versions of his fancier Patisserie recipes.
100 grams (3.5 oz) whipping cream
seeds from 1/2 vanilla pod
2 egg yolks
1 TBL caster (superfine) sugar
demerara sugar to caramelize topping
(paraphrased)
Heat oven to 150C (300F). Boil a kettle of water
Bring cream and vanilla seeds to boil.
In a separate bowl, whisk yolks, sugar together. Sllllooooowwwlly add the boiled milk, whisking constantly to avoid scrambled eggs. Scoop off any froth and pour into a small ramakin.
Place ramakin in baking dish and add hot water to halfway point. Bake 40 minutes or until middle is still slightly wobbly.
Lift out and chill for minimum of 2 hours. Sprinkle topping of sugar and either broil or blow torch to caramelize.
(Because I love you guys.)
I have the book (from the library) but have linked her website.
http://www.likeastrawberrymilk.com/tag/paris-pastry-club/
100 grams (3.5 oz) whipping cream
seeds from 1/2 vanilla pod
2 egg yolks
1 TBL caster (superfine) sugar
demerara sugar to caramelize topping
(paraphrased)
Heat oven to 150C (300F). Boil a kettle of water
Bring cream and vanilla seeds to boil.
In a separate bowl, whisk yolks, sugar together. Sllllooooowwwlly add the boiled milk, whisking constantly to avoid scrambled eggs. Scoop off any froth and pour into a small ramakin.
Place ramakin in baking dish and add hot water to halfway point. Bake 40 minutes or until middle is still slightly wobbly.
Lift out and chill for minimum of 2 hours. Sprinkle topping of sugar and either broil or blow torch to caramelize.
(Because I love you guys.)
I have the book (from the library) but have linked her website.
http://www.likeastrawberrymilk.com/tag/paris-pastry-club/