Put a pie dish of about 20cm diameter in the
freezer for at least 20 minutes. Half-fill the
sink with cold water. This is just a precaution in
case the custard looks as if it's about to split,
in which case you should plunge the pan into the
water and whisk the custard. I'm not saying it
will - with so many egg yolks in the rich cream,
it thickens quickly and easily enough - but I
always feel better if I've done this.
Put the cream and vanilla pod into a saucepan and
bring to boiling point, but do not let boil. Beat
the eggs and caster sugar together in a bowl, and,
still beating, pour the flavoured cream over it,
pod and all. Rinse and dry the pan and pour the
custard mix back in. Cook over medium heat (or
low, if you're scared) until the custard thickens-
about 10 minutes should do it. You do want this to
be a good, voluptuous creme, so don't err on the
side of runny caution. Remember, you've got your
sinkful of cold water to plunge the pan into
should it really look as if it's about to split.
When the cream's thick enough, take out the
vanilla pod, retrieve the pie dish and pour this
creme into the severely chilled container. Leave
to cool, then put in the fridge till truly cold.
Sprinkle with demerara sugar, spoonful by
spoonful, and burn with a blowtorch till you have
a blistered tortoiseshell covering on top.
Put back in the fridge if you want, but remember
to take it out a good 20 minutes before serving.
At which stage, put the bowl on the table and,
with a large spoon and unchecked greed, crack
through the sugary carapace and delve into the
satin-velvet, vanilla-speckled cream beneath. No
more talking- just eat.
Originally Submitted
12/23/2012
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