the one thing that i absolutely dislike to say is “i have no time…” but i’m afraid it’s true lately. assignments have been piling up and it seems that deadlines are whizzing past one after the other. the only good part is that this course doesn’t have any exams. but the work that we have to do is just amazing.
right, enough whining. i baked these almost three weeks ago, for a cosy gathering with three girls whom i treat like my younger sisters. (they sprang a birthday surprise on me, so sweet) anyway, these are really eggy and smooth… it slides down your throat like silk. the recipe’s from donna hay: modern classics book 2.
1 cup milk
1 cup cream
2 egg yolks, extra
1/2 cup caster sugar
1 1/2 tsp vanilla extract
1. preheat the oven to 150 degrees celsius. place the milk and cream in a saucepan over medium heat and heat until hot but not boiling.
2. place the eggs, egg yolks, sugar and vanilla in a bowl until well combined. slowly pour over the hot milk mixture, whisking well to combine.
3. grease ramekins or foil cases. pour the mixture into the ramekins/cases through a strainer. place in a baking tray and pour in enough hot water to come halfway up the side of the ramekins/cases. bake for 35 minutes or until just set. serve warm or cold. makes around 6.