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- Prepare the shells: break the eggs you will need for the recipe very carefully. Separate the yolks and whites. Rinse the shells under cold water and leave to dry. (I carefully washed mine in soapy hot water because I'm paranoid)
- Prepare your pan: take a muffin pan and put a small piece of sandwich bread in the bottom of each cavity and make an indention with your fingers to create a nest for the egg shells. Make sure your pan will fit in a large roasting pan.
- In a bowl, whip the egg yolks and sugar until very pale. Heat the cream almost to boiling point. Slowly whisk the cream into the yolks, stirring constantly. Let cool 10 minutes and park in the fridge until completely cold. Pour the batter through a sieve to eliminate foam. Divide among the shells. Put hot water in the bottom of your roasting pan and bake at 325 degrees for 15 minutes.
- For the burnt sugar tops; mix equal parts of brown sugar and white sugar. Sprinkle about 1/2 tablespoon on top of each shell. Put under the broiler until nicely browned.