• Manhattan Fruit Market
  • 448 West 16th Street Chelsea Market, New York, NY 10011
  • * (212) 255-2242 General Office * **(212) 255-8305 Customer Support & Text Messaging**
  • Prep Time

    20M

    Cook Time

    40M

    Total Time

    420M

    Serves

    4

    Description

    An oldie that never gets old!

    Ingredients

    • boiling water
    • 1 tsp vanilla extract
    • 2 cups whipping cream
    • 6 egg yolks
    • 8 tsp sugar (granulated for torch or brown for broiler)
    • 1/3 cup sugar

    Directions

    1. Preheat oven to 350 degrees.
    2. In 13x9-inch pan place 4 (6 oz) ceramic ramekins (not glass custard).
    3. In small bowl beat egg yolks with wire whisk or fork.
    4. In large bowl stir the following until well mixed: whipping cream, 1/3 cup granulated sugar and vanilla extract. Add egg yolks and beat with whisk until well blended. Pour mixture evenly into 4 ramekins.
    5. Carefully place pan with ramekins in the oven. Pour enough boiling water into pan until water covers two-thirds of the height of ramekins. Be careful not to splash water into ramekins.
    6. Bake 30-40 minutes or until top is light golden brown and sides are set (centers will still be jiggly).
    7. Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly and refrigerate until chilled, at least 4 hours but no longer than 48 hours.
    8. Uncover ramekins and gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard.
    9. To Torch: Holding kitchen torch 3-4 inches from custard, caramelize sugar on each custard by heating with torch for about 2 minutes, moving flame continuously over sugar in circular motion until sugar is melted and a light golden brown.
    10. To Broil: Place ramekins on baking sheet and place under broiler until sugar is melted and a light golden brown.
    11. Serve immediately, or refrigerate up to 8 hours before serving.