I always push myself to try to cook some of International food, so when i found this recipe from Masterchef Australia website, i just give a try. From the comments on the website, it seems some people has a lot of difficulties in making this dessert. But i found this recipe is just perfect!
Ingredients
600ml thickened cream ( I use 2 pack 250ml double cream)1 vanilla bean, split, seeds scraped ( I use 2 tbsp vanilla extract)
6 egg yolks (i use 5 egg yolk)
¼ cup caster sugar
120g demerara sugar
Method
1.Preheat oven to 120°C.
2.Place the cream, vanilla bean and seeds in a saucepan over medium heat and bring to scalding point, then remove from heat. Remove vanilla bean and discard. (I mix vanilla extract to the cream)
3.Whisk together egg yolks and caster sugar in a bowl for 2-3 minutes or until pale.
4.Pour hot cream over egg yolk mixture, continuing to whisk until well combined. Strain mixture into a jug, evenly divide between 4 x 200ml ramekins.
5.Carefully place ramekins in a deep roasting pan lined with a folded tea towel. Pour boiling water into pan to come halfway up the sides of ramekins. Cover pan loosely with foil.
6.Bake in the oven for 40 minutes or until the custard has just set. Remove ramekins from the water bath, and set aside to cool.
7.Sprinkle demerara sugar evenly over the surface of the baked custards. Run a kitchen blowtorch over the custards, or place under a preheated grill until the sugar bubbles and caramelises. Serve.
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