Ingredients
- Heavy Whipping Cream: 2 ¼ cups
- Granulated White Sugar: ¼ cup
- Demerara Sugar: 9 teaspoons
- Large Egg Yolks: 5
- Madagascar Vanilla Beans: 2 (split and scraped)
Instructions
- Preheat oven to 300°F (150°C).
- Whisk together egg yolks and granulated sugar until smooth.
- Heat heavy cream with vanilla until just simmering, then slowly add to egg mixture, whisking continuously.
- Strain the custard mixture into ramekins.
- Bake custards in a water bath for 35-40 minutes for small ramekins or 55-60 minutes for large ramekins, until set.
- Allow to cool to room temperature, then refrigerate overnight.
- To glaze, sprinkle 1-2 teaspoons of demerara sugar evenly over the chilled custards.
- Use a culinary torch to caramelize the sugar until it reaches a light amber color or broil in the oven for 3-5 minutes, watching closely.
- Serve immediately for best texture contrast.
Notes
For variations, try adding flavors like coffee, orange liqueur, or spices to the custard. Serve within 20 minutes of glazing to maintain the crunch.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 27g
- Sodium: 85mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 344mg