Let's Cook with Meg and Ted
|240ml||verjuice, reduced by half|
|1/2||vanilla pod, seeds scraped|
Whisk eggs, yolks and sugar. Heat cream and vanilla till almost boiled. Add verjuice to hot cream. Add cream mix to egg mix. Strain mixture and stand for 10 minutes. Skim. Pour mixture into ramekins.
Place ramekins in baking dish, surround with boiling water. Bake for 40-50 minutes at 100C or until set. Do not bake over 100C!
Makes 6 one-cup ramekins / creme caramel moulds, about 3/4 full.
Note:Anne Weinert tried this recipe, and said that the custards were delicious, but that 100C was too cool - they took about 75 minutes to cook. You may want to adjust your temperature accordingly.
I had this dessert at e'cco and was so overcome by its amazing excellence that I asked for the recipe.