| | Directions | | In a medium mixing bowl, whisk egg yolks and sugar until light in color, set aside. In a small heavy saucepan, heat cream and vanilla over medium high heat until bubbles form at edges. Take off heat and reduce heat to low. Immediately, slowly and steady, pour cream over egg mixture, whisking as you pour. Transfer mixture to original saucepan and stir continuously over low heat with spatula or wooden spoon until mixture has thickened slightly, enough to coat the back of the spatula or wooden spoon. Be careful, otherwise mixture will curdle. Pour back into mixing bowl, whisking, as this will take a little heat out of the mix and prevent curdling. Pour into 6 ramekins and refrigerate until set. When pudding is set, and ready to serve, sprinkle with additional sugar and brown under the broiler, or better still, brown and crisp with a blow torch! Serves 6. |
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| Ingredients | | - |  | 8 egg yolks |
| - | | 1/4 cup coarse sugar plus extra for topping |
| - | | 1 pint heavy cream |
| - | | 1 whole vanilla bean, split lengthwise and scraped |
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