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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 300°F. Set six ovenproof ramekins of about 150 ml capacity in a deep roasting pan.
- Stir the yolks, 25 g sugar, honey and vanilla paste together until smooth. Stir in the milk, then the cream, gently enough to avoid a foamy mixture. Strain through a fine sieve.
- Divide between the ramekins and skim off bubbles. Set the roasting pan on the oven rack and add hot water around the ramekins to about halfway up their sides.
- Bake, starting to check at about 40 minutes, until set around the edges with a gently trembling center rather than liquid movement. Check that a center reaches at least 160°F and continue as needed for the ramekins and starting temperature.
- Lift the ramekins out of the water carefully. Let the initial heat subside, then refrigerate within 2 hours. Chill fully, allowing at least 4 hours. Keep cold until ready to finish.
- Blot any surface condensation, then cover each cold custard with a thin layer of sugar, about 1 teaspoon. On a heatproof surface, caramelize with a kitchen torch used according to its instructions. Let the crust harden briefly and serve.
Notes
Six small custards are a home portion suggestion.
This version is flavored with honey and vanilla, without added cinnamon, orange powder or cardamom.
Keep the custards refrigerated and add the sugar crust just before serving.
