|Ramekins on a silpat lined baking sheet, bowl for eggs and sugar and vanilla, |
pan on the stove to heat the cream and milk.
This was incredibly easy to prepare. And once it was in the oven, it was just a matter of waiting till the custards were set. When at room temperature, they went into the refrigerator overnight. Then I sprinkled them with sugar: the one on the left had demerera sugar, the other two had brown sugar. I don't own a torch so I filled a pan with ice, placed the ramekins on them, and put them under the broiler. (Dorie is so clever!) And here they are!
|Out of the oven.|
|This one is mine!|
|Yummy! And the brown sugar caramelized and hardened up perfectly.|
And now, I only have two recipes left and I will have baked through Dorie Greenspan's fabulous book, Baking from my Home to Yours. Watch for Floating Islands and Parisian Apple Tartlets before the end of the year.