Dress up these custard cups by sprinkling each with 1/2 teaspoon sugar and broiling them until the sugar turns golden brown.
1/2 cup maple syrup
2 tablespoons dark brown sugar
8 large egg yolks
1 3/4 cups half-and-half
1/2 teaspoon ground ginger
Dash of salt
Dash of ground nutmeg
Dash of ground cloves, optional
2 (3-inch) cinnamon sticks
1 vanilla bean, split lengthwise
How to Make It
Preheat oven to 300°.
Combine first 3 ingredients in a large bowl, stirring well with a whisk.
Combine half-and-half and remaining ingredients in a medium, heavy saucepan over medium-high heat; cook until mixture reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce temperature to medium, and cook until mixture thickens slightly (about 2 minutes), stirring constantly with a whisk. Remove from heat. Strain mixture through a sieve into a bowl; discard solids. Divide mixture evenly among 8 (4-ounce) ramekins or custard cups. Place ramekins in a 13 x 9-inch metal baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 1 hour or until center barely moves when ramekins are touched. Remove the ramekins from pan; cool completely on a wire rack. Cover and chill 4 hours.
There is supposed to be 8 yolks in this recipe! There was a correction in the magazine. These were delicious as the recipe reads, just a little soupy because no matter how long you cook them they won't set. I will definitely make again with the 8 yolks!
I used maple sugar on top too, but be careful, it burns easily!
There is definitely something wrong with this recipe. The whole thing was just a disaster from taking twice as long to cook to the strange half pudding/half jello texture. It was also way too sweet. Sorry but this was terrible.
This was very tasty, but, as a previous reviewer mentioned, I had to bake it a lot longer than indicated in the recipe. The portion size was also very small. I would say that this recipe serves 4 rather than 8. And the recipe says that the portion size is 1 cup, which does not seem possible since the ramekin sized called for is only 4 oz.
This recipe was great, rich and delicious even though I used fat free 1/2 and 1/2. I substituted 1/2 tsp. vanilla for the vanilla bean due to the cost of the bean. It took much longer to bake than indicated but that could be because of either the fat free cream or the larger ramekins I used. Am going to make it for company for the 2nd time this week.
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