You will need four 6-oz ramekins and a kitchen torch or small propane plumbing torch. I recommend the bernzomatic propane plumber's torch, available at home improvement stores.
2 cups heavy cream
2 cups heavy cream
5 large egg yolks
1/3 cup sugar
1 teaspoon vanilla extract or seeds of 1 vanilla bean
Pinch salt
1 tablespoon turbinado sugar
Place 2 cups of water into a large oval slow cooker. Whisk cream, yolks, sugar, vanilla, amd salt together in a medium bowl until sugar is dissolved, about 1 minute. Strain mixture through a fine mesh strainer into a 4-cup liquid measuring cup. Divide mixture among four 6-ounce ramekins. Place in the slow cooker (water should come halfway up the sides of the ramekins), cover, and cook on low 3-4 hours, until custards reach 185 degrees. Use tongs and oven mitts to carefully remove ramekins to a wire rack. Gently blot off any condensation on the custards with a paper towel. Cool to room temperature, 1 hour. Cover with plastic wrap and refrigerate at least 4 hours.
Just before serving, sprinkle the top of each custard with 3/4 teaspoon turbinado sugar and use a kitchen or plumbing torch to caramelize. Garnish with fresh berries, if desired.
Comments