Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Custard
To prepare
To serve
Utensils
4 ramekins, each approx. 250 ml
How it's done
Custard
Bring the cream, milk and tea to the boil in a pan. Remove the pan from the heat. Using the whisk on a mixer, beat the egg yolks and sugar for approx. 2 mins. until light and frothy. Carefully stir in the milky cream.
To prepare
Place the ramekins on kitchen paper in a deep baking tray. Pour the custard through a sieve and into the ramekins, cover each one with foil. Pour enough boiling water into the tray to come halfway up the side of the ramekins.
To cook
Approx. 45 mins. in the centre of an oven preheated to 160°C. Carefully remove the tray, remove the foil, leave the ramekins to stand in the water for approx. 10 mins. Remove the ramekins, leave to cool, cover the custard and leave to set in the fridge for approx. 6 hrs.
To serve
Sprinkle with sugar and caramelize carefully with a blowtorch.
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