Ingredients
Scale
- 2 cups heavy cream
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated white sugar
- Additional granulated sugar for topping
Instructions
- Preheat your oven to 325°F (160°C).
- In a saucepan, heat the heavy cream and vanilla bean over medium heat until it begins to simmer. Remove from heat and let cool slightly.
- In a bowl, whisk together the egg yolks and granulated sugar until smooth.
- Gradually pour the warm cream mixture into the egg mixture, whisking continuously.
- Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps.
- Pour the custard mixture into ramekins.
- Place the ramekins in a baking dish and fill the dish with hot water to create a water bath.
- Bake for 30-35 minutes until the custards are set but still slightly jiggly in the center.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, sprinkle a thin layer of sugar on top of each custard and caramelize with a kitchen torch or under a broiler until crispy and golden.
- Let cool slightly before serving.
Notes
Experiment with different types of sugar for caramelization to find your preferred flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 75mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 210mg