Indulge in the quintessence of French desserts with this silky custard, crowned with a perfectly caramelized sugar crust—a sophisticated finale to any dining experience.
Silky Custard Ingredients:
- 6 fresh egg yolks
- 100 grams of caster sugar
- 500 milliliters of heavy cream
- 1.5 teaspoons of vanilla essence
- 1/4 cup of superfine sugar (for the crisp top layer)
Culinary Directions:
- Begin by heating your oven to a gentle 325°F (160°C).
- In a bowl, beat the egg yolks with the caster sugar until the mixture adopts a light, creamy hue.
- Warm the cream with the vanilla essence in a pot until it’s on the verge of simmering, then remove from the stove.
- Gradually blend the warm cream into the yolk mixture, whisking diligently to prevent curdling.
- Distribute the custard evenly among ramekins, then place these into a deep baking tray. Pour warm water into the tray until it reaches halfway up the ramekins, creating a bain-marie.
- Allow the custards to bake for 35-40 minutes; they should be firm at the edges but still sway slightly in the center.
- Once baked, extract the ramekins from their water bath and let them attain room temperature.
- Seal the ramekins with cling film and refrigerate for a minimum of two hours, though overnight is ideal.
- Prior to serving, scatter a fine layer of superfine sugar over each custard. Employ a chef’s torch to melt and caramelize the sugar until it boasts a rich, amber canopy.
Present your exquisite Velvet Custard with Caramelized Top at once, and watch as the sugar shell gives way to the sumptuous creaminess within. Bon appétit!
