Yield: 10 portions
1 L heavy cream
3 vanilla beans scraped
100 mg vanilla sugar
13 egg yolks
sugar to caramelize
Method: Preheat oven to 325ºF. Blanch vanilla, sugar and yolks until pale and ribbon stage. Heat cream to just under boil and temper yolks, slowly adding a little at a time. Be careful not to stir to cause foam to form on the surface. Strain custard through a sieve. Carefully pour into ramekins and bake in a bain marie until set. Let cool and sprinkle an even coating of sugar over top and caramelize with a blow torch or under a salamander. Serve with Rhubarb Compote.
Recipe by: The Culinary Team
at Mission Hill Family Estate
back to top Return to Main Recipe Page
© Copyright 2006 Mission Hill Family Estate
| SPRING RECIPES |
||
|
Sauvignon Blanc Steamed Mussels |
|
|
|
Confit of Basil Cured Sockeye Salmon with Grapefruit & Fennel Relish |
|
|
|
|
|
|
 |
|
|
|
|
 |
|
 |
|
 |
|