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Dress up for work.
It's that simple.
Milk or cream. Use cream for a richer texture or milk if you are on a diet. Half and half if you care just enough about what you eat.
One cup (about 250 grams) will give you a more set custard. Feel free to use up to 350 grams. Have fun testing the different results.
Plus a little bit of freshness.
Add to the pot.
You want just the yolks.
Save for marshmallows, or not.
Find the ramekins you are going to bake your custard.
I will bake the custards in the fancy pot. If you are baking them in other pot/tray just make sure you have hot water going.
Paper napkin. The napkin prevents the ramekins from sliding.
Check the water level.
Preheat your oven. You can use the temperature as low as 200F. It takes longer if you decide to cook at lower temperature.
Add sugar to the yolks. I use about sixty grams. If you have a sweet tooth put some more in there.
Being your cream/mixture to a boil.
A little more
Until you achieve a creamy white texture.
Fell free to taste it.
It's boiling.. Add a pinch of salt.
Add to the yolks. Gently.
Make sure you get all those vanilla dots.
You don't want a lot of air in your custard. take out a little bit of the foam from the top.
Or don't. Whatever makes you happy. Strain this mixture. Or not.
Fill your ramekins.
Put them in the baking tray or pot. If you are using a tray just cover with foil. It prevents the custard from creating a skin.
Cover and oven it. Steady hands.
Put a timer on. Should take about 40 minutes.
You can always bake it at higher temperature. It will cook faster so please be careful.
Save the rest for another day. Or bake a bigger one.
Check it after 40 minutes. Jiggly... Maybe a little bit more.
When it's not as jiggly put them in the fridge or allow them to cool outside
It sets once its cold.
Some parchment so you don't get sugar everywhere.
Bring out the gun
A little bit more.
If you don't have one of those.. Broil.
Thank you for watching. Find me on twitter at @frederico
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New York, NY