Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 vanilla bean (split and scraped)
- 5 large egg yolks
- Pinches of salt
- Additional sugar for caramelizing
Instructions
- Whisk together heavy cream, milk, granulated sugar, and vanilla bean seeds in a mixing bowl.
- Heat the mixture in a saucepan over medium-low heat until warm.
- In a separate bowl, whisk egg yolks and salt, then gradually add the warm cream mixture.
- Strain the mixture into a pitcher, pour into ramekins, and place them in a baking tray with hot water.
- Bake in a preheated oven at 325°F (160°C) for 30-35 minutes until set.
- Cool in a water bath, refrigerate for at least 2 hours, then caramelize the top with sugar before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days without caramelizing.
- For an exciting twist, try infusing the cream with espresso, citrus zest, or herbal flavors.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ramekin
- Calories: 400 Kcal
- Sugar: 30g
- Sodium: 50mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 200mg
