Description
A timeless French dessert featuring layers of creamy custard topped with a caramelized sugar crust.
Ingredients
Scale
- 2 cups heavy cream
- 1 vanilla bean (or 1 tsp pure vanilla extract)
- 5–6 large egg yolks
- 1/2 cup granulated sugar
- Approx. 1/4 cup extra granulated sugar (for topping)
- Pinch of salt
- Hot water (for water bath)
Instructions
- Preheat your oven to 325°F (160°C) and warm the heavy cream with the split vanilla bean.
- In a bowl, whisk the egg yolks, sugar, and salt until smooth and slightly pale.
- Gradually pour the warm cream into the yolk mixture while whisking continuously.
- Strain the mixture through a fine strainer into a clean bowl.
- Pour the custard into ramekins and place them in a baking pan. Fill the pan with hot water halfway up the sides of the ramekins.
- Bake for 30-40 minutes until set but still slightly wobbly in the center.
- Let cool, then refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle sugar on top and caramelize with a kitchen torch.
Notes
Use quality ingredients for the best flavor and texture. Monitor baking time to avoid overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg