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I always thought it had to be cold? You want the cold custard versus the hard shell of the sugar

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Joined: Dec 12, 2005


Posted to Thread #29371 at 4:57 pm on Jan 20, 2017

Here is some text that "I think" was copied from Cooks Illustrated. The author writes likes this was a first attempt, yet her details are pretty specific. I've made the CI version before and it's just heavy cream and egg yolks, so I think this is it.

When the ramekins are cool enough to handle, take them out of the pan and place on the wire rack. Allow to cool completely, about 2 hours. Transfer to a rimmed baking sheet and cover the baking sheet tightly with plastic wrap. Refrigerate for at least 4 hours, or up to 4 days.

Remove the plastic wrap. If any condensation collected on the custards, gently use a paper towel to soak it up. Sprinkle each dish with 1 to 1 1/2 teaspoons of turbinado sugar. Use a kitchen torch to caramelize the sugar. Refrigerate, uncovered, for 30-45 minutes (donít let them sit longer than that) to re-chill before serving.

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