👨‍🍳 Ohjeet

1. 1

   Preheat oven to 150°C (300°F). Arrange six 150ml ramekins in a large baking dish.

2. 2

   In a medium saucepan, heat the heavy cream with the lemon zest, orange zest, and vanilla extract over medium heat until it just begins to simmer. Do not boil. Remove from heat and let it infuse for 10 minutes.

   💡 Ammattilaisvinkit: Infusing the zest allows the flavors to meld beautifully.
3. 3

   In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.

4. 4

   Gradually temper the egg yolk mixture by slowly whisking in about half of the warm cream. This prevents the eggs from scrambling.

   💡 Ammattilaisvinkit: Pour the cream in a thin, steady stream while whisking constantly.
5. 5

   Pour the tempered egg mixture back into the saucepan with the remaining cream. Stir well to combine.

6. 6

   Strain the custard mixture through a fine-mesh sieve into a clean bowl or jug to remove the zest and any bits of cooked egg. Discard the solids.

   💡 Ammattilaisvinkit: Straining ensures a silky smooth texture.
7. 7

   Pour the strained custard evenly into the prepared ramekins.

8. 8

   Carefully pour hot water into the baking dish around the ramekins, creating a water bath (bain-marie) that comes halfway up the sides of the ramekins. This ensures even cooking.

   💡 Ammattilaisvinkit: Use hot water from a kettle for efficiency.
9. 9

   Bake for 40-50 minutes, or until the custards are set around the edges but still slightly wobbly in the center.

   💡 Ammattilaisvinkit: The center should jiggle like jelly.
10. 10

    Remove the ramekins from the water bath and let them cool to room temperature. Then, cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until fully chilled and set.

    💡 Ammattilaisvinkit: Chilling is essential for the custard to firm up properly.
11. 11

    Just before serving, sprinkle about 1-2 teaspoons of granulated sugar evenly over the surface of each chilled custard. Use a kitchen torch to caramelize the sugar until it forms a hard, glassy crust. Alternatively, you can use the broiler setting of your oven, watching very carefully to prevent burning.

    💡 Ammattilaisvinkit: Ensure an even layer of sugar for a perfect crack.
12. 12

    Serve immediately after caramelizing the sugar.

    💡 Ammattilaisvinkit: Listen for the satisfying crack as you break the sugar crust.