Ingredients
Scale
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- 5 large egg yolks
- ½ cup granulated sugar (plus extra for caramelizing)
- Pinch of salt
Instructions
- Preheat your oven to 325°F (163°C).
- In a saucepan, heat the heavy cream and vanilla until just below boiling; cool slightly.
- In a bowl, whisk together egg yolks, granulated sugar, and salt until combined.
- Gradually add the warm cream mixture to the egg yolk mixture while whisking to prevent curdling.
- Strain the mixture through a fine-mesh sieve into another bowl for smooth custard.
- Pour custard into ramekins placed in a baking dish; fill with hot water halfway up ramekins.
- Bake for 30-35 minutes until set but slightly jiggly in the center.
- Cool to room temperature, then refrigerate for at least 2 hours before serving.
- Before serving, sprinkle sugar on top and caramelize using a kitchen torch or broiler.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 24g
- Sodium: 60mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 210mg