Ingredients
Scale
- 2 cups heavy cream
- 1 vanilla bean or 1 tablespoon pure vanilla extract
- 5 large egg yolks
- 1/2 cup granulated sugar
- Additional granulated sugar for caramelizing
- Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C). In a saucepan, heat the heavy cream and split vanilla bean or vanilla extract until just simmering. Remove from heat and let steep for about 15 minutes.
- While the cream cools slightly, whisk together egg yolks, sugar, and a pinch of salt in a bowl. Slowly pour the warm cream into the egg mixture, whisking constantly to avoid curdling.
- Strain the mixture through a fine sieve into a clean bowl to ensure a smooth custard.
- Pour the custard into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins to create a water bath.
- Bake for 40-45 minutes until the custard is set but still slightly jiggly in the center. Remove and cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, sprinkle a thin layer of granulated sugar on each custard and caramelize using a kitchen torch or broiler until golden and crisp.
Notes
- Use high-quality vanilla for a richer flavor experience.
- Make sure not to overheat the cream to avoid boiling or scorching.
- Refrigerate the custards uncovered to prevent condensation from forming on the surface.
- Recaramelize the sugar topping just before serving to ensure maximum crispness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ramekin (about 4 oz)
- Calories: 275 Kcal
- Sugar: 18g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 125mg