- ⏲️ Prep time: 15 min
- 🍳 Cook time: 25 min
- ❄️ Refrigerating time: 45 min
- 🍽️ Servings: 4
Cronometer
Ingredients
- 2 cups heavy cream
- 5 tbsp sugar
- 6 egg yolks
- 1 tsp vanilla extract
- (optional) White granulated sugar or turbinado for caramelizing
Directions
- In a saucepan, combine heavy cream and sugar. Bring to a light boil, stirring to dissolve the sugar.
- Remove from heat and let it cool for at least 5 minutes.
- In a bowl, whisk together egg yolks and vanilla extract.
- Gradually add the cooled cream mixture to the egg yolks, whisking continuously.
- Place shallow dishes (ramekins) in a baking dish and pour boiling water into the baking dish, coming up most of the way to the sides of the dishes.
- Pour the cream mixture into the prepared dishes.
- Bake in the oven at 300°F (150°C) for about 25 minutes or until set.
- Remove from the oven and let it cool for several hours. Refrigerate overnight.
- Prior to serving, sprinkle a layer of sugar over the top of each dish.
- Caramelize the sugar using a kitchen torch.
- Refrigerate for an additional 45 minutes before serving.
Contribution
by Fisher King