This is a rich and creamy dessert with a sweet crunchy top. Crack through the hard sugar shell to reach the smooth custard underneath. It is so simple to make and tastes amazing.
Prep 15 minutes Cook 35 minutes Total 5 hours Serves 4
Ingredients
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 5 large egg yolks
- 1/2 cup granulated sugar, plus extra for the topping
- A pinch of salt
How to make it
- Preheat your oven to 325 degrees Fahrenheit.
- Heat the cream and vanilla in a small saucepan over medium heat until it just begins to simmer, then remove it from the heat.
- In a separate bowl, whisk the egg yolks, sugar, and salt together until the mixture is pale and smooth.
- Slowly pour the warm cream into the egg mixture while whisking constantly to prevent the eggs from scrambling.
- Strain the mixture through a fine mesh sieve into a pitcher to ensure it is perfectly smooth.
- Place four ramekins into a large baking dish and divide the custard evenly between them.
- Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
- Bake for 30 to 35 minutes until the edges are set but the centers still jiggle slightly.
- Remove the ramekins from the water bath, let them cool to room temperature, then refrigerate for at least four hours.
- Just before serving, sprinkle a thin layer of sugar over each custard and melt it with a kitchen torch until golden brown and bubbly.
Tips
Chill the custards well before torching the sugar. Sprinkle an even layer of sugar so it melts nice and smooth.
