Custards are my favourite desserts of all time. They always have been and always will be. Why? They are rich, elegant, and deceptively simple. When I try to think of metaphors to describe their seduction I’m lost. You see, custards are the metaphors I use to extol the exquisiteness of lesser experiences.
Custard has been dear to me at every stage of life: making almond custard was how I conquered my fear of the stovetop when I was little. The finest flan I ever tasted was in Costa Rica, in a restaurant at the base of Vulcan Arenal. My first crème brûlée was enjoyed on a special birthday trip with my parents.
Last night was the first time I made crème brûlée at home. My parents sent me some ramekins for my birthday, and I was overjoyed. I simply made a richer version of my custard eggnog, and it turned out fantastic. And to top it off? Fresh-picked raspberries, juicy with Saturday sunshine.
- 2 cups cream
- 6 egg yolks
- 6 Tbsp sugar
- 1 tsp vanilla
- Warm the cream in a saucepan over medium heat until it barely boils, stirring occasionally.
- In between stirs, whisk the egg yolks in a separate bowl until frothy. Gradually beat the sugar into the yolks.
- When the cream is hot, add a little to the eggs and whisk. Add the remaining cream in a thin stream, whisking all the while. Stir in vanilla.
- Pour the custard into four ramekins. Place the ramekins in a baking dish, and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Bake the custard in the oven at 325 for about 40 minutes, or until a knife inserted in the custard comes out clean.
- Remove the custard from the oven, cool, and refrigerate until chilled through.
- Just before serving time, cover each custard with a thin layer of sugar and place ramekins under the broiler for a few minutes until the sugar begins to brown. Keep a weather eye out so the sugar doesn’t burn.