Cooks this dish for paying guests · Verified chef · Answers buyers directly
5 h total35 min hands-onServes 6Easy
128 more verified cooks and this recipe costs $6.99
POPULAR → TOP RATEDA custard that never sees a whisk, baked at a temperature most recipes get wrong.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Double cream000 g
Whole milk000 g
Egg yolks000 g
Caster sugar000 g
Bourbon vanilla pods000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Vanilla pods: grades, origin and what a good one smells like
The wobble test, filmed at the oven door
Torch technique, and doing it under a grill instead
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 13 of the 16 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: pulling them while still loose in the middle — step 10 of 16.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Marc Delaunay watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Stirring, never whisking
Resting the mix to lose the bubbles
Two thin sugar layers instead of one thick
The oven temperature and the wobble to pull at, plus the sugar that caramelises without burning through to the custard.
Written by Marc Delaunay. Visible only to people who bought this recipe.
Read it — $2.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
72 people cooked it, 94% got it right, and that is the entire reason it costs $2.99 rather than nothing. In 128 more cooks the price becomes $6.99. Your copy never does.
One payment · Yours for good · No subscription
