🍜 Check out our Noodle bookshelf, and save 25% on ckbk Premium Membership 🍜
six
peopleEasy
By Tony Bilson
Published 1987
Bring the cream to the boil over a low flame with the lemon rind and vanilla bean. Whisk the egg yolks and the 200 g sugar in a large bowl until the sugar has dissolved. Strain the hot cream over the egg yolks beating the mixture with a whisk. The heat of the cream should be sufficient to coagulate the custard.
Strain the hot custard into individual ramekins, filling them so that the mi
Advertisement
Advertisement
No reviews for this recipe