Quote:
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Originally Posted by edmos1
re: answer, can you brulee' it before you leave in the morning, this might make is crispier, other than that I would say thicker sugar layer too?
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Each of the 36 ramekins had 8 layers of sugar on them, it took most of my Sunday to do it, and there is not enough time to do it in the morning; as for thickness, its somewhere between 3/4 cm and 1 cm thick.
I’m sure they are fully cooked, when I start to add the sugar the first time, it sets on top and is not observed. I’m starting to think that moving it in and out of the fridge between layers is the cause, condensation on the side or something.
As for making it:
Dilbert’s Recipe
24 egg yolks
4 pints of heavy cream (not heavy whipping cream)
1 cup of sugar
2 Vanilla bean\
1 tbs vanilla extract
1 tbs almond extract
¼ cup Irish cream
Mix the sugar, egg yolks, Irish cream in a bowl.
Scrape the seeds from the vanilla bean into a large pot, twice as deep as the amount of cream. Add cream, and the 2 extracts. Chop the remaining vanilla bean into large chunks, COUNT THE CHUNKS. Add chunks to the cream. Slowly bring to a boil, when it starts to boil, continually stir it and wait until it doubles in size, turn off the heat and let it reduce back to its normal size, place back on the heat and wait for it to double and then remove from the heat. This drives more water out and helps it set up thicker. Allow it to cool for 5 minutes with out a lid, and then add a lid for another 20 minutes. Heat over to 300 F. Bring some water to a boil in a small pot, and get a deep backing dish, line with ramekins. After the 20 minutes, slowly add the egg yolk mix to it while constantly stirring; add equal parts to all the ramekins you can fit into the baking dish, pour the boiling water into the backing dish carefully not to get it into a ramekin, cover with foil and add to the 300 F oven for 30 minutes. Remove from oven, stick a knife into one, if it comes out clean its done, remove ramekins and place new ramekins in, and repeat cooking until all is used up.
Allow the custards to cool, and then add to the fridge.