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The classic Paris bistro dessert.
Ingredients:
6 egg yolks
1/2 cup sugar
2 cups light cream
3-inch vanilla bean
1/8 teaspoon salt
Directions:
Preheat oven to 350°F. Heat the vanilla bean in 1 3/4 cup of cream. Whisk the yolks until lemon colored. Whisk in the sugar, salt, and remaining cream, then slowly beat in the hot cream. Strain. Divide mixture among six ramekins and place in a large pan filled with two inches of hot water, cover with foil, and bake for about 25 minutes, until set around the edges, but still loose in the center. Remove from oven and pan until cooled. Chill for at least two hours or overnight.
Servings: Serves six.
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