Ingredients
1 cup half and half
¼ cup heavy cream
1/4 cup very strong brewed espresso, chilled 1 vanilla bean, split
Pinch of salt
3 egg yolks
¼ cup sugar
¼ cup superfine sugar
6 small ramekins
Sabatino’s Truffle Honey
¼ cup heavy cream
1/4 cup very strong brewed espresso, chilled 1 vanilla bean, split
Pinch of salt
3 egg yolks
¼ cup sugar
¼ cup superfine sugar
6 small ramekins
Sabatino’s Truffle Honey
Method
- Preheat oven to 325 degrees
- In a saucepan gently heat half and half with cream, split vanilla bean and a pinch of salt. Just warm
- In a large bowl combine egg yolks, brewed espresso, and sugar, add in warm cream mixture and stir to combine, strain and place custard in a pitcher (for easy pouring)
- Place ramekins in a high sided roasting pan; pour prepared custard halfway up into ramekins and place into preheated oven, fill roasting pan with hot water up to about halfway up to ramekins
- Cover with foil and bake for approx. 15-20 minutes or just set and the custard jiggles a bit, chill for 1 hour
- Spread 1 tsp of super fine sugar evenly over the tops of each ramekin
- Place under broiler (or use a plumber’s torch) to caramelize sugar until golden brown
- Drizzle with Sabatino’s Truffle Honey
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