A classic French dessert made with a rich custard base and topped with a layer of hard caramel.
A classic French dessert made with a rich custard base and topped with a layer of hard caramel.
Ingredients
- 2 cups heavy cream Ensure it is fresh.
- 1 teaspoon vanilla extract Pure vanilla extract is recommended.
- 5 egg yolks large, at room temperature.
- 1/2 cup granulated sugar For the custard base.
- 2 tablespoons granulated sugar For the caramelized top.
Instructions
- Preheat your oven to 325°F (165°C).
- In a saucepan, heat the heavy cream and vanilla extract over medium heat until it begins to simmer.
- In a separate bowl, whisk together the egg yolks and 1/2 cup of sugar until well blended.
- Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly.
- Pour the mixture into ramekins and place them in a baking dish. Add hot water to the baking dish until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for 40-45 minutes, until the custard is set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours.
- Before serving, sprinkle 2 tablespoons of sugar evenly over the top of each custard and caramelize with a kitchen torch until the sugar turns into a golden brown crust.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 25gProtein: 6gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 275mgSodium: 45mgPotassium: 100mgSugar: 23gVitamin A: 22IUCalcium: 10mgIron: 3mg
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