Watch Chef Todd Westlake prepare a delicious egg recipe for April’s Living, Loving, Local ingredient – a perfect dish to try!
Ingredients:
| 2 Cups | 35% Cream |
| 5 | Egg Yolks |
| ½ Cup | White Sugar |
| 1 | Vanilla Bean (cut in half lengthwise) |
| Pinch | Sea salt |
Method:
Prepare the cream:
Pour the cream into a heavy-bottomed saucepan. Add the vanilla bean and salt. Stir occasionally and heat until the cream begins to simmer, then remove from heat immediately. Set aside to cool slightly.
Whisk sugar and yolks:
In a medium bowl, whisk together the sugar and egg yolks until smooth.
Combine with cream:
Remove the vanilla bean from the cream. Slowly pour the hot cream into the egg yolk mixture while whisking continuously to ensure everything is well combined.
Prepare for baking:
Evenly divide the mixture into ramekins and place them into an ovenproof dish. Fill the dish with water until it reaches halfway up the sides of the ramekins.
Bake:
Place the ramekins in the oven and bake at 340°F for 18-20 minutes, or until the mixture is firm to the touch.
Cool and finish:
Let the ramekins cool completely. Once cooled, sprinkle a thin layer of sugar on top of each one. Use a kitchen blowtorch to melt and caramelize the sugar until golden brown.
