This classic French dessert features a rich, creamy custard base topped with a brittle layer of caramelized sugar. It's a sophisticated and indulgent treat that's surprisingly easy to make at home.
Ingredients
- 2 cups heavy cream can use half-and-half for a lighter version
- 1 teaspoon vanilla extract or 1 vanilla bean, split and scraped
- 5 large egg yolks room temperature
- 1/2 cup granulated sugar divided
- 1 pinch salt
Instructions
- Preheat the oven to 325°F (160°C).
- In a saucepan, heat the heavy cream and vanilla over medium heat until just simmering. Remove from heat and let cool slightly.
- In a bowl, whisk together the egg yolks, half of the sugar, and salt until the mixture lightens in color.
- Gradually whisk the warm cream into the egg yolk mixture.
- Strain the mixture through a fine sieve into a measuring cup with a pour spout.
- Place ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
- Pour custard mixture evenly into the ramekins.
- Bake in the preheated oven for 40-45 minutes or until set but still slightly jiggly in the center.
- Remove from the oven, let cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, sprinkle the remaining sugar evenly on top of each custard.
- Use a kitchen torch to caramelize the sugar until golden brown and crisp.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 30gProtein: 7gFat: 50gSaturated Fat: 30gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 300mgSodium: 120mgPotassium: 80mgSugar: 25gVitamin A: 1000IUCalcium: 100mgIron: 1mg