• 1/2 cups heavy cream
• 1/2 vanilla bean
• 1/2 cup Arabica coffee beans
• 4 egg yolks
• 6 tablespoons superfine sugar, divided
• salt

Preheat the oven to 300°. Place the cream, vanilla bean and coffee beans in a saucepan, and bring to a simmer. Remove from heat, and let pan cool in a bowl filled with ice. Meanwhile, place the egg yolks, 4 tablespoons of the sugar and a pinch of salt in a stainless steel mixing bowl. Whisk until it becomes pale yellow in color and doubles in volume. Combine 1/3 of the egg yolk mixture with the heavy cream mixture. Add the rest of the egg mixture, and whisk until well-combined. Strain through a fine mesh strainer. Place parchment paper on the bottom of a high-sided baking sheet. Place 4 4-ounce ramekins on top of the parchment, and fill the pan with water halfway up the side of the ramekins. Pour mixture evenly into the ramekins. Place the pan in the oven for 50 minutes or until mixture has set. Refrigerate for 1 hour, then sprinkle with remaining sugar. Caramelize sugar with a small blowtorch or under the broiler. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

Normal View / E-mail To a Friend

Browse Recipes / Italian Cooking and Living