The Farmer Family Cookbook

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Ingredients

• 61.5 egg yolks
• 20.5 cups whipping cream
• .330.0825 cup granulated sugar
• 10.25 tsp vanilla extract
• 82 tsp granulated sugar

Steps

1. Heat oven to 350F. In a 9x13 pan, place 4 (6 oz) ramekins. In a small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup sugar and vanilla until well mixed. Add egg yolks. Beat well with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
2. Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of ramekins.
3. Bake 30-40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
4. Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap. Refrigerate until chilled, at least 4 hours but not longer than 48 hours.
5. Uncover ramekins. Gently blot any liquid from tops of custards with paper towel. Sprinkle 2 tbsp of sugar over each chilled custard. Holding kitchen torch 3-4 inches from custard, caramelize sugar on each cup by heating with torch about 2 minutes, moving flame continuously in a circular motion until sugar is melted and light brown. Serve immediately or refrigerate up to 8 hours before serving.
6. Note: If kitchen torch is unavailable, set oven control to broil. Sprinkle tops of custard with 2 tsp brown sugar. Place ramekins in 15x10x1 inch pan or on a cookie sheet with sides. Broil tops 4-6 inches from heat for 5-6 minutes or until brown sugar is melted and forms a glaze.
7. Note: Do not use glass custard cups or glass pie plates. They cannot withstand the heat from the torch or broiler and may break.