Made with real vanilla, this baked custard with a caramelised-sugar top is devilishly good.
Ingredients
- 300ml pouring cream
- 250ml (1 cup) milk
- 1 vanilla bean, split
- 5 egg yolks
- 70g (1/3 cup) caster sugar
- 1 tablespoon raw caster sugar
Method
- Step 1Preheat oven to 150C. Bring cream, milk and vanilla bean almost to the boil in a saucepan over medium heat.
- Step 2Remove vanilla bean. Scrape the seeds from the vanilla bean into the cream mixture. Discard the bean.
- Step 3Meanwhile, whisk the egg yolks and caster sugar in a heatproof bowl until well combined.
- Step 4Whisk the cream mixture into the egg mixture. Strain into a jug. Divide among four 185ml ovenproof ramekins.
- Step 5Place ramekins in a roasting pan. Add boiling water to reach halfway up sides. Bake for 35 minutes or until just set.
- Step 6Cool slightly. Cover. Chill for 4 hours or until set. Sprinkle raw sugar over the custards. Use a blowtorch to caramelise.
- High protein
- Low sodium
- Lower gi
- Vegetarian
Nutrition
1783 kj
Energy
33g
Fat Total
20g
Saturated Fat
6g
Protein
229mg
Cholesterol
58.42mg
Sodium
27g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
Notes
Don’t have a blowtorch? use a hot grill – just keep the sugar about 6cm from the heat for 2-3 minutes or until it caramelises.
- Author: Michelle Southan
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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