Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat oven to 300°F. Line inside bottom of a 5-qt. rectangular baking dish with a kitchen towel. Place four shallow (4-oz.) ramekins on towel in dish; set aside.

2. Step2

   Scrape seeds from vanilla beans; add seeds and pods or vanilla bean paste to a small heavy saucepan. Stir in 1 cup cream, ⅓ cup sugar and salt. Heat over medium-low heat just until bubbly. Remove from heat. Remove vanilla bean pods, if using. Stir in remaining 1 cup cream.

3. Step3

   Whisk egg yolks in a bowl. Slowly whisk in cream mixture. Strain custard mixture through a fine-mesh strainer; divide mixture among ramekins.

4. Step4

   Place baking dish on oven rack. Add enough boiling water to towel-lined dish to reach halfway up sides of ramekins. Bake for 30 to
   35 minutes or until centers of custards are just set. Remove ramekins from water; cool on a wire rack for 1 hour. Cover and refrigerate at least 1 hour or up to overnight.

5. Step5

   Just before serving, use remaining ¼ cup sugar to sprinkle 1 Tbsp. on each custard. Caramelize and serve desserts as directed above.

   Hyvee Culinary Expert Tip

   If you do not own a kitchen torch, simply place the ramekins under a preheated broiler for 2-3 minutes, watching carefully not to burn.

   Hy-Vee Test Kitchen