Ingredients
Scale
- 2 cups heavy cream
- 1/2 cup milk
- 10 egg yolks
- 1/3 cup sugar
- 1 tsp vanilla extract
- 5 tablespoons sugar for caramelizing
Instructions
- Preheat oven to 300°F (150°C).
- Heat heavy cream and milk in a saucepan until just below boiling.
- In a bowl, whisk egg yolks and sugar until light and fluffy.
- Temper the egg mixture by slowly adding the hot cream while whisking constantly.
- Strain the mixture to remove any lumps.
- Pour the custard into ramekins, filling them three-quarters full.
- Place ramekins in a roasting pan and fill the pan with hot water halfway up the sides of the ramekins.
- Bake for 30-40 minutes until the edges are set but the center still jiggles slightly.
- Remove from the oven and water bath, allow to cool, then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle sugar on top and use a kitchen torch to caramelize the sugar until golden and crispy.
Notes
Use high-quality ingredients for the best flavor. Patience is key; chilling overnight enhances the custard’s texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 70mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 180mg