Portions: 3
Ingredients
2 cups Heavy Cream
½ Tbsp Vanilla Extract
5 whole Egg Yolks
6 Tbsp White Sugar
3 Tbsp Caster Sugar
Procedure
- Preheat oven to 150 (325 F) degrees.
- Pour the cream into the saucepan. Add the vanilla extract and simmer over medium-low heat.
- Strain the cream using a fine mesh strainer.
- Whip egg yolks with the sugar until pale yellow and thick.
- Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the eggs. Once the first cup is added, you can add the rest of the cream slowly.
- Place ramekins onto a rimmed baking sheet. Pour custard mixture into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not allow to get brown.
- Cool ramekins on countertop, and then chill for at least 2-3 hours, covered in plastic wrap.
- To serve, sprinkle 1 tablespoon of caster sugar over each ramekin of custard. Use a kitchen torch to brown the sugar. Turn it on medium heat and move it back and forth on top of the ramekin until the sugar is caramelized. There should be a thin, crisp surface of burned sugar on the top.
- Serve immediately.