I can't think of one!
Every time I go to a more upscale Italian restaraunt, this is always on the order, I know it's a french dessert-but the Italian know how to make it too, and I am a bigger fan of Italian food than french food.
Lately we haven't been going to many upscale or lowscale for that matter Italian restaraunts so I took matters into my own hands and learned to make it myself, without one of those little torches even!
...anyway, what you came for, the recipe...
- 1 3/4 cups of half & half or light cream
- 5 egg yolks, slightly beaten
- 1/3 cup sugar
- 1 tsp vanilla
- 1/8 tsp salt
- 1/2 cup sugar
- Preheat your oven to 325.
- Get a pot of water boiling.
- Place 6 6 ounce custard dishes in a 3 qt rectangluar baking dish.
- In a small and heavy saucepan heat the half & half or cream over med-low heat until just bubbly. Remove from heat; set aside.
- Meanwhile in a medium bowl combine egg yolks, 1/3 c sugar, vanilla and salt. Beat with whisk until just combined.
- Slowly whisk the hot half and half into egg mixture.
- Pour custard into the custard dishes evenly.
- Place the baking dish in the oven
- Pour the boiling water into the pan until it reaches half-way up the custard dish sides.
- Bake for 30-40 minutes, until a knife inserted in the middle comes out clean.
- Remove from water and let cool on wire rack.
- Cover and chill for at least 1 hour and up to 8.
- Let custards sit at room temp for 20 minutes before serving.
- While letting them sit, get out a heavy 8 inch skillet and heat the 1/2 cup sugar over med-high heat until it starts to melt-shaking the pan occasionally to heat evenly. Do not stir.
- Once it starts to melt reduce heat to low and cook for about 5 minutes or until it is all melted and golden, stir as needed with wooden spoon.
- Quickly drizzle sugar over custards, if the sugar hardens in skillet return to heat and stir until melted again.
So fancy pants!