Ingredients
Scale
- 2 cups Heavy Cream
- 5 large Egg Yolks
- 1/2 cup Sugar
- Pinch of Salt
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 300°F (150°C).
- Warm the heavy cream in a saucepan.
- Whisk the egg yolks, sugar, and salt together until pale.
- Gradually add the warm cream to the egg mixture, whisking continuously.
- Strain the custard through a fine sieve into Pyrex ramekins.
- Place the ramekins in a water bath for even baking.
- Bake for 30-35 minutes, until set but still slightly jiggly in the center.
- Cool at room temperature, then chill in the refrigerator for at least 4 hours.
- Sprinkle sugar on top and caramelize with a torch or broiler before serving.
Notes
Use Demerara sugar for the best caramelized topping. Be cautious when using a torch on Pyrex as the glass may break under extreme heat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 394
- Sugar: 25g
- Sodium: 50mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 151mg