2 cups heavy cream
5 egg yolks
1/2 cup sugar (baker's or fine sugar is better so the granules disappear)
1 tbsp vanilla (good)
1/4 cup raw sugar (for topping, add later)
Find a heat-resistant dish that fits inside of your stoneware insert. Fit it in, and using a cup or pitcher, pour water around the edges so there is water 1/2 - 3/4 of the way up the sides of the dish. Push it down with your hand if it starts to float up. Take the dish back out. If you have separate dessert ramekins, do the same thing after nestling them all inside.
--whip the 5 egg yolks in a medium-sized bowl
--slowly add the cream and baking sugar while mixing
--add the vanilla
Pour mixture into the dish and carefully lower into the stoneware without sloshing water into the dish.
Cover and cook on high for 2-4 hours.
Source: Yummly
5 egg yolks
1/2 cup sugar (baker's or fine sugar is better so the granules disappear)
1 tbsp vanilla (good)
1/4 cup raw sugar (for topping, add later)
Find a heat-resistant dish that fits inside of your stoneware insert. Fit it in, and using a cup or pitcher, pour water around the edges so there is water 1/2 - 3/4 of the way up the sides of the dish. Push it down with your hand if it starts to float up. Take the dish back out. If you have separate dessert ramekins, do the same thing after nestling them all inside.
--whip the 5 egg yolks in a medium-sized bowl
--slowly add the cream and baking sugar while mixing
--add the vanilla
Pour mixture into the dish and carefully lower into the stoneware without sloshing water into the dish.
Cover and cook on high for 2-4 hours.
Source: Yummly