INGREDIENTS:
- 200ml cream
- 8 tsp sugar
- 3 egg yolks
- 1 tsp TURMERIX
DIRECTIONS:
- In a small pot combine cream, TUMERIX & whisk until combined
- Put on medium heat & bring to a boil, removing immediately from the heat
- In a small stainless steel or glass bowl (a little bigger than the circumference of the pot) combine the egg yolks & sugar & whisk until combined, place the bowl on top of the pot above the cream, & using the heat from the steam whisk until mixture thickens
- Remove the bowl to the bench & add hot cream a little at a time to the yolk-sugar mixture all the time stirring with a rubber spatula
- When all ingredients are combined transfer back to the pot & heat over low-medium heat all the time stirring with rubber spatula until mixture reaches 65 degrees or until thick & coats the back of the spatula
- Strain mixture through a sieve into small ramekins (150-200ml) & refrigerate overnight
To serve, sprinkle a thin layer of castor sugar over the surface of the custard & caramelise with a brûlée torch.
