4 Serves
317 Mins
Preheat your oven to 165°C and prepare a water bath by placing ramekins into a deep baking dish.
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Vitamin E
3 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
110 µg / 400 µgCalcium
223 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
589 mg / 1,250 mgPotassium
248 mg / 4,700 mgSodium
111 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
73 µg / 55 µgFiber
0 g / 28 gSugar
26 g / 50 gSaturated Fat
37 g / 20 gCholesterol
1286 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
In a saucepan, heat heavy cream and vanilla bean paste until simmering, then remove from heat and stir in the bourbon.
Whisk egg yolks and granulated sugar in a mixing bowl until pale and smooth, then slowly temper in the warm cream mixture.
Pour the custard mixture into the ramekins and bake in the water bath for 40-45 minutes until set but slightly jiggly in the center.
Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours.
Before serving, sprinkle a thin layer of sugar over each custard and caramelize using a kitchen torch until golden brown and crisp.
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Danish