Ingredients
Scale
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat the oven to 325°F (160°C).
- In a saucepan, combine the heavy cream, milk, and 1/2 cup sugar. Heat until just below boiling, then remove from heat.
- In a bowl, whisk the egg yolks and vanilla. Slowly add the warm cream mixture to the yolks, whisking continuously.
- Strain the mixture through a fine-mesh sieve into a measuring cup.
- Pour the custard into ramekins, filling them about 3/4 full.
- Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
- Bake for 30-40 minutes until the custard is set but still slightly jiggly in the center.
- Remove from the oven and let them cool. Refrigerate for at least 2 hours.
- Before serving, sprinkle sugar on top and caramelize with a kitchen torch or under a broiler until golden brown.
Notes
Using a water bath is essential for preventing the custard from curdling. Monitor closely while caramelizing the sugar to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 100mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg