I bet you thought this was too difficult for you… not so!
If you don’t have vanilla sugar, add 1/2 teaspoon vanilla extract.
If the kitchen torch scares you, then broil the custards under the broiler until the sugar melts, about 2 minutes. Remove from oven and allow to cool. Refrigerate until custards are set again.
It will still be yummy. 🙂
Check out Kristi’s recipe for the instructions. Here are the measurement conversions.
3-4 oz (90-120ml)
2 pints (946ml) heavy cream
1 vanilla bean, split and scraped
1/2 cup (99g) vanilla sugar, plus additional for caramelizing
6 large egg yolks
325 °F (165°C)
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