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| Main ingredients | Fresh cream, Eggs, Powdered suga, Vanilla essence, Sugar, Fresh mint sprigs |
| Cuisine | French |
| Course | Dessert |
| Prep time | 3-4 hours |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 2½ cups fresh cream
- 3 eggs
- ½ cup powdered sugar
- 1 teaspoon vanilla essence
- ½ cup sugar
- Fresh mint sprigs for garnish
Method
- Preheat oven to 180º C.
- Break eggs, separate the yolks and whites and put them into separate bowls. You can use the egg whites in any other recipe.
- Sift powdered sugar into the bowl with yolks and whisk well.
- Heat fresh cream in a non-stick pan till it begins to simmer.
- Strain a little portion of the warm cream into the egg yolk mixture and mix well. Strain the remaining cream into this bowl and mix well. Add vanilla essence and mix.
- Strain the cream mixture into a jar and then pour into individual ramekins. Place the ramekins in a baking tray. Fill the tray with some water.
- Place the baking tray in preheated oven and bake for 20-25 minutes.
- If you do not have an oven you can steam the custard in a double boiler. Pour the custard mixture into bowls or ramekin moulds, cover them with aluminium foil and keep them in the upper compartment of the double boiler and steam for 15-20 minutes on low heat.
- Remove from oven and let it cool down to room temperature. Similarly remove the moulds from the double boiler and let them cool down to room temperature. Then keep the moulds in the refrigerator for 2-3 hours.
- Heat a small shallow pan add sugar and cook till sugar melts and caramelizes. Do not stir, just swirl the pan.
- Pore a spoonful of caramel on top of custard in each mould and allow the caramel to set completely.
- Garnish with mint sprigs and serve.
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