SummaryA romantic dessert to share (or keep all to yourself)
¾ cup heavy cream
3 tablespoons sugar
small pinch salt
2 large egg yolks
½ teaspoon vanilla
2 teaspoons rose water
Preheat oven to 300° with rack in lower third of oven. Set a medium pot of water on stove and bring to boil. Set Beekman 1802/Mackenzie-Childs mini baking dish inside 8×8 baking dish.
Combine ½ cup of the cream in small saucepan with 2 tablespoons sugar and salt. Gently bring to a boil over medium heat, whisking often. Remove and let cool.
Whisk egg yolks, vanilla, rose water, and remaining cream in small bowl until smooth. Slowly add cooled cream mixture. Whisk to combine.
Pour the boiling water into the 8×8 baking dish until it reaches halfway up the side of the Beekman 1802/Mackenzie-Childs mini baking dish. Pour the custard mixture into the Beekman 1802/Mackenzie-Childs mini baking dish. Carefully place baking dish with Beekman 1802/Mackenzie-Childs mini baking dish inside in oven.
Bake for 25 minutes or until the sides are set, but middle is slightly wobbly. Carefully remove custard dish from water (use spatula and/or hot pads) and allow to cool completely. Cover with plastic wrap and place in refrigerator for at least 3 hours, or up to 3 days.
To finish before serving, remove the custard from the refrigerator and bring to room temperature for 30 minutes. Carefully blot any condensation that’s dripped onto surface. Sprinkle remaining 1 tablespoon of sugar evenly across the surface. With a kitchen blow-torch, move the flame across the surface of the custard in smooth even motions until sugar melts and browns to desired color. Serve immediately, once crust cools and hardens.
To get your own Mackenzie-Childs enamelware dish, click here.