Ingredients
Scale
- 2 cups heavy cream
- 4 large egg yolks
- 1/2 cup granulated sugar (plus extra for topping)
- 1 tsp pure vanilla extract or seeds from 1 vanilla bean
- Pinch of salt
Instructions
- Preheat the oven to 325°F (160°C).
- In a saucepan over low heat, warm heavy cream and half the sugar until dissolved; do not let it boil.
- In a bowl, whisk egg yolks, remaining sugar, and salt until smooth and pale.
- Gradually mix warm cream into egg yolk mixture while whisking continuously; stir in vanilla.
- Strain the mixture into ramekins and place them in a baking dish filled with hot water halfway up the sides.
- Bake for 30-35 minutes until edges are set and centers jiggle slightly.
- Cool on a wire rack, then refrigerate for at least 2 hours.
- Before serving, sprinkle sugar on top and caramelize using a kitchen torch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 27g
- Sodium: 55mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 180mg