Ingredients
Scale
- 2 cups heavy cream
- 1 vanilla bean, split and seeds scraped (or 1 tbsp pure vanilla extract)
- 5 large egg yolks
- ¼ cup granulated sugar (plus extra for caramelizing)
- 1 tbsp powdered sugar (optional, for dusting)
- Fresh berries and mint for garnish
Instructions
- Preheat oven to 325°F (160°C). Place ramekins in a deep baking dish.
- In a saucepan, heat cream and vanilla bean (or extract) over medium heat until just simmering. Remove from heat.
- Whisk egg yolks and granulated sugar in a bowl until pale and slightly thickened.
- Slowly pour warm cream into egg mixture, whisking constantly.
- Strain mixture through a fine-mesh sieve into a measuring cup or pitcher.
- Divide mixture evenly among ramekins. Place baking dish in oven and fill with hot water halfway up sides of ramekins.
- Bake 30–35 minutes, until centers are just set but still slightly jiggly.
- Cool to room temperature, then chill for at least 2 hours (or up to 2 days).
- Just serving, sprinkle each ramekin with 1–2 tsp sugar and caramelize using a blowtorch or broiler until golden and crisp.
- Let stand 2 minutes, then garnish and serve.
Notes
- For extra richness, add 1 tbsp butter to the cream before heating.
- Ensure sugar is fully dissolved in cream to avoid grainy texture.
- Use a blowtorch for even caramelization and better control.
- For a faux-Parisian touch, serve with a tiny éclair or almond cookie.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ramekin
- Calories: 210 Kcal
- Sugar: 18g
- Sodium: 40mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 110mg
