Yield: 4-6 ramekins
Ingredients:
- 1 cup (240 ml) heavy cream
- 1 ½ cups (350 ml) milk
- 1 ½ teaspoons (7.5 ml) vanilla extract
- 5 egg yolks
- 2/3 cup (160 ml) sugar, plus 6 tablespoons (90 ml) for topping
- 1/8 teaspoon (.75 ml) salt
Special equipment:
- Confectionary blowtorch
Method:
Let’s get baking!
Preheat the oven to 285 F (140 C).
Add cream, milk, and vanilla to a saucepan.
Cook over low to scald milk.
In a separate bowl, whisk together egg yolks, sugar, and salt.
Gradually add milk mixture to egg mixture and whisk to incorporate.
Strain.
Pour into ramekins.
Add to a baking tray filled with a few inches of water.
Cover the tray with a sheet of foil.
Bake for 40-45 minutes, or until slightly wiggly but not runny.
Remove and let cool completely.
Sprinkle the top with a thin layer of sugar.
Use a kitchen torch to bubble and caramelize sugar – or place it in the oven under broiler.
Let cool completely.
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