Light, very tasty, easy to prepare.. Immediate relative of the crème brûlée, has no fruity layer but does favour nutmeg flavouring.. One can, surely , go with the vanilla and/or anise bias – whatever strikes your fancy..
The recipe below makes exact 4 ¾ cup ramekins (about 800 ml). For this volume I completed the steps 2-3 in microwave oven and a suitable glass dish – very easy..! As in the other case, it can – should even – be prepared ahead, before the torching step (as in step 12 below). It can be kept in the fridge for 2 days before serving.
Serves 4
- 350ml double cream
- 150ml milk
- 1 whole nutmeg
- 6 egg yolks
- 100g sugar, plus extra (demarara? brown, unrefined?) for the topping
- Preheat the oven to 120C.
- Pour the milk and cream into a large pan, crush the whole nutmeg into a couple of large pieces and add this too.
- Seal the top of the pan with the transparet foil and gently bring to a simmer on a low heat, then leave it to infuse. The foil helps the infusion.
- In a mixing bowl, whisk together the yolks and sugar. Do it gently, not vigorously (the fewer air bubbles the better)
- Gently pour the infusion over the eggs and sugar and mix well.
- Pass the custard through a sieve to remove all of the nutmeg. Should have roughly 600 ml..
- Place the cotton cloth on the bottom of a deep oven tray that will hold your oven proof dessert bowls.
- On it place your bowls. Pour most of the mixture into them
- Pour 2cm of warm water in the bottom of the tray
- Fill in the rest of the mixture, making sure the dishes are filled right to the top.
- Bake in the oven for 30-45 minutes, until set.
- Once the set custard is cooked, allow it to cool.
- Sprinkle over a layer of caster sugar and caramelize with a blowtorch or under the grill. When grilling, it is a good idea to place the remkins in a flat dish filled with the ice cubes, to prevent the cream component from re-heating and spoiling..
Serve immediately.