-
1
Preheat the oven to 300 degrees F.
-
2
In a mixing bowl, add the egg, egg yolks, and 1/2 cup of the sugar and beat together on low speed until just combined.
-
3
Heat the cream in a small pot until it's very hot to the touch but not boiling.
-
4
With the mixer on low speed, slowly add the cream to the eggs. I found using a ladle worked really well to add small amounts at a time.
-
5
Then, add the vanilla and chopped Kiwi and ladle into 6 to 8 ramekins until almost full.
-
6
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins.
-
7
Bake for 35 to 40 minutes, until the custards are set when gently shaken.
-
8
Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
-
9
When ready to serve, set your oven to Broil and place the rack all the way to the top.
-
10
Sprinkle 1/2 tablespoon of sugar evenly over the Custard and place evenly on a baking sheet.
-
11
Broil for 2-3 minutes and watch closely! It can burn really quickly. Allow to sit at room temperature for a minute or two until the caramelized sugar hardens.
