Creme Brulee (custard, mother fucker…do you speak it?!)
It would be creme brulee, but I don’t have a torch and I’ve given up trying to use the broiler…so it’s just good vanilla custard.
2 egg yolks
1 egg
6 tbsp sugar
1.5 cups cream
1 tsp vanilla extract
Combine the eggs and sugar in a bowl and wisk until it thickens (ribbons, if you know what that means)
Combine the cream and vanilla in a small sauce pan and heat until just about to boil, stirring constantly. Then remove the heat and let it cool slightly.
Slowly pour the cream into the egg mixture, stirring constantly. Fold until just combined.
Laddle the mixture into individual ramikens, and place them into a shallow baking dish. Put the dish in the oven and add water around the ramikens until it reaches 1/2 to 3/4 up the sides.
Bake at 300 for 40-50 minutes or until set. (it should still jiggle a little bit, but will be noticably stiffer. This part requires some experience, but one or two goes and you’ll get it down. Don’t over cook it or the egg will separate and you’re left with shit in a ramiken.)
Take it out of the oven when done, and let it cool in the water bath for a good hour or so, then put it in the fridge to chill.
If you want to brulee it, take it out when it’s well chilled and sprinkle some sugar on top. Apply heat.
Enjoy.