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.