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Preheat oven to 350. Place rack in bottom ⅓ of oven to prevent browning. Place ramekins in a glass baking dish and set aside.
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Separate eggs.
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Whisk together egg yolks and sugar in a large bowl (preferably with a pouring spout)
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Set aside.
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Zest oranges. Set aside.
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Pour cream into a pot (rounded bottom if you have one) Turn on high heat. Watch closely.
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As soon as bubbles form on the sides and center is steaming, immediately turn off heat.
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Now add zest and vanilla to cream. Stir well.
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Temper: Add cream mixture one ladle full at a time to bowl with eggs/sugar mixture.
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Stir well between additions.
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This is called 'tempering'. When all cream is stirred into eggs pour into ramekins filling them ⅔ full. Depending on the size of the ramekins you use, this recipe should make 6-8 servings.
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Make a water bath or 'bain Marie' by pouring water into a baking till water is about an inch deep.
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Set ramekins in the baking dish. Bake for 25-30 or until the center of the jiggles but the sides are firm. Do not over cook as this dessert will continue to cook in the ramekins once it is removed from the oven.
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Once cooled, cover and place in refrigerator for three hours (although...I love it warm! You just can't make the crispy sugar top till completely cooled:)
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You can now either sprinkle with super fine sugar and torch or top with berries.