Description
Decadent creamy vanilla custard under a layer of caramelized sugar brings the flavors of France right into your home using ingredients you already have in your pantry. Heavy whipping cream, vanilla, egg yolks, and sugar make this dessert simple yet elegant.
Ingredients
Units
Scale
- 2 cups heavy whipping cream
- 5 large egg yolks
- 1/2 cup granulated sugar + extra for topping
- 1 tsp vanilla extract
- 1/8 tsp salt
Instructions
- Preheat the oven to 325*.
- Warm the heavy whipping cream in a saucepan over medium heat until steaming.
- Whisk the egg yolks and granulated sugar in a bowl until the mixture is pale yellow.
- Add the vanilla extract and salt to the egg mixture, and whisk to incorporate.
- Slowly pour the warm heavy whipping cream into the egg mixture, whisking constantly to avoid scrambling the eggs.
- Strain the mixture through a fine-mesh strainer to remove any lumps.
- Divide the custard evenly between six ramekins.
- Place the ramekins in a large baking dish, then carefully pour hot water into the dish, coming halfway up the ramekins.
- Bake for 35-40 minutes, or until the edges are set and the center is a little jiggly.
- Remove from the oven and let cool to room temperature.
- Chill in the refrigerator for about two hours, or until ready to serve.
- Before serving, evenly sprinkle a thin layer of the remaining sugar on top of each custard.
- Using a kitchen torch, caramelize the sugar until golden and crispy.
- Let it harden for one minute before serving. Enjoy!
Notes
- Make sure that the heavy whipping cream is warm and not boiling, so it doesn’t scramble the eggs.
- Straining the mixture through a fine-mesh strainer is crucial to ensure no lumps exist.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Cuisine: French