Ingredients
- 2 1/2 cups heavy cream
- 1 vanilla bean
- 8 egg yolks
- 3 generous tablespoons granulated sugar
- Approximately 6 tablespoons Demerara or granulated brown sugar
Directions
Put a pie dish of about 8-inches in diameter in the freezer for at least 20 minutes. Half-fill the sink with cold water. This is just a precaution in case the custard looks as if it's about to split, in which case you should plunge the pan into the water and whisk the custard. I'm not saying it will - with so many egg yolks in the rich cream, it thickens quickly and easily enough - but I always feel better if I've done this.
Put the cream and vanilla bean into a saucepan and bring to the boiling point, but do not let boil. Beat the eggs and sugar together in a bowl, and, still beating, pour the flavored cream over it, bean and all. Rinse and dry the pan and pour the custard mix back in. Cook over medium heat (or low, if you're scared) until the custard thickens, whisking almost constantly: about 10 to 12 minutes should do it. You do not want this to be a good, voluptuous creme, so don't err on the side of runny caution. Remember, you've got your sinkful of cold water to plunge the pan into should it really look as if it's about to split.
When the cream's thick enough, take out the vanilla bean, retrieve the pie dish and pour the creme into the severely chilled container. Leave to cool, then put in the refrigerator until truly cold. Sprinkle with Demerara sugar, spoonful by spoonful, and burn with a blowtorch until you have a blistered tortoiseshell covering on top.
Put back in the refrigerator if you want, but remember to take it out a good 20 minutes before serving. At which stage, put the bowl on the table and, with a large spoon and unchecked greed, crack through the sugary carapace and delve into the satin-velvet, vanilla-speckled cream beneath. No more talking: just eat.
















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By hgtiles_13158544
Portland, 77
on September 18, 2010
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This recipe is awesome, as most Nigella Lawson reipes are! This is so much esaier to do than all of that water bath/baking in the oven nonsense. The thing to rememebr is that this thickens a lot while it's in the fridge. 10 minutes is truly all you need. No cornstarch is necessary.
Make this and wow your guests!
By slviles_12881082
Auburn, 87
on May 20, 2010
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This is a very easy and delicious take on a classic recipe. I use it so often when entertaining for crowds becasue it is easy to put together and everyone loves it. Follow Nigella's advice and use medium heat when you are cooking. If the flame is too low, it won't set properly. Have faith! Medium heat for 10 munites will give you the perfect texture. This same recipe (without the caremalized sugar can be used as trifle filling as well!
By La Chef Guzman
Bronx, 72
on April 08, 2010
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This recipe is genius. I made it and was praised for the entire evening.
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