Description
A simple yet impressive dessert with a rich custard base topped with a crackly caramelized sugar layer.
Ingredients
- 2 cups heavy cream
- 5 large egg yolks
- 1/3 cup sugar (plus extra for the tops)
- 1 to 2 teaspoons vanilla extract or vanilla bean paste
- Pinch of salt
- 4 ramekins (or small oven safe dishes)
- Deep baking dish for a water bath
- Kettle or saucepan of hot water
- Kitchen torch or broiler
Instructions
- Pour the cream into a saucepan and warm it over medium heat until it is hot and steamy, but not boiling.
- Whisk egg yolks with sugar and salt until it looks smoother and a bit lighter.
- Combine slowly by drizzling in a little hot cream at a time while whisking the yolk mixture.
- Strain the mixture through a fine mesh sieve into a measuring cup if desired.
- Place ramekins in a deep baking dish and pour the custard into the ramekins.
- Pour hot water into the baking dish until it comes about halfway up the sides of the ramekins.
- Bake around 30 to 40 minutes until the edges are set, but the center still has a little wobble.
- Cool the ramekins on the counter, then cover and chill for at least 4 hours.
- Sprinkle an even layer of sugar over each custard and torch it until it melts and turns deep golden.
Notes
Chill the custard fully before torching for the best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French