Another news to rejoice is Kai Xin had a successful liver transplant and made a quick recovery that she's back in Kuala Lumpur. YAY!!!
So here's something sweet to brighten the day up at the same time testing out Capt'n Hook's new torch LOL.
4 cups single or pouring cream
1 vanilla bean, split and scraped (since I did not have any on hand I used vanilla extract)
8 egg yolks
1/2 cup caster sugar
some caster sugar, extra for topping (I used unrefined molasses sugar)
Preheat oven to 150C. Place cream and vanilla beans in saucepan over low heat and simmer for 3 mins. Set aside for 20 mins.
Whisk egg yolks and sugar till well combined. Slowly pour over the cream mixture and whisk well. Return mixture to saucepan and stir over medium low heat for 6 - 8 mins or until thick enough to coat the back of the spoon. Remove vanilla bean and strain mixture into 6 x 3/4 cup capacity ramekins.
Place ramekins in a baking dish and pour hot water to come halfway up the side of the ramekins. Bake for 15 - 20 mins or until custard set. Remove ramekins and refrigerate for 1 hour or until cold.
Place ramekins on a baking tray and sprinkle with extra sugar and allow to stand for 2 mins. Torch the sugar to melt and caramelised them.
Ref: Improvised from Donna Hay, Modern Classics Book 2
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