
Steps
- Preheat the oven to 300°F (150°C).
- In a medium saucepan, heat the heavy cream over medium heat until it starts to simmer.
- In a separate bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until well combined.
- Slowly pour the hot cream into the egg mixture, whisking constantly.
- Strain the mixture through a fine mesh sieve to remove any lumps.
- Divide the custard mixture evenly between ramekins.
- Place the ramekins in a baking dish and fill the dish with enough hot water to reach halfway up the sides of the ramekins.
- Carefully transfer the baking dish to the preheated oven and bake for 40-45 minutes, or 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 the custards for at least 2 hours, or overnight.
- Just before serving, sprinkle each custard with a thin, even layer of brown sugar.
- Use a kitchen torch to caramelize the sugar until it forms a crisp crust.
- Let the custards sit for a few minutes to allow the sugar to harden, then serve.
Ingredients
- 1 cup heavy cream
- 3 egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar
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