- 2 cups heavy cream
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1 pinch fine salt
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 1½ to 2 teaspoons teaspoons granulated sugar per ramekin
- Fresh raspberries or strawberries
- Orange zest
- Shaved dark chocolate
- Fresh mint leaves
Preheat the Oven: Preheat oven to 325°F (163°C).Warm the Cream: Pour heavy cream into a saucepan over medium-low heat. Warm until steaming but not boiling. Remove from heat and stir in vanilla.Prepare the Egg Mixture: In a mixing bowl, whisk together egg yolks, sugar, and salt until smooth and slightly pale.Temper the Eggs: Slowly pour the warm cream into the egg mixture while whisking constantly to prevent scrambling.Strain the Custard: Pour the mixture through a fine-mesh sieve into a measuring cup or bowl with a pouring spout for a smoother texture.Fill the Ramekins: Divide the custard evenly among 6 ramekins placed inside a large baking dish.Prepare the Water Bath: Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins.Bake: Bake for 30 to 35 minutes, or until the edges are set and the center still has a gentle wobble.Cool and Chill: Carefully remove ramekins from the water bath. Let cool to room temperature, then refrigerate for at least 2 hours.Caramelize the Sugar: Just before serving, sprinkle sugar evenly over each custard and caramelize using a kitchen torch until deep golden and crisp.
- Avoid boiling the cream to maintain a silky texture.
- Always temper the eggs slowly to prevent curdling.
- Straining the custard creates a smoother finish.
- Chill completely before torching the sugar topping.
- For the best texture, caramelize the sugar immediately before serving.
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Skill Level: Easy
Nutrition (Per Serving)
- Calories: 380
- Carbohydrates: 19g
- Protein: 5g
- Fat: 33g
- Sugar: 17g
- Saturated Fat: 20g
- Cholesterol: 220mg
- Sodium: 60mg
These values are approximate and may vary depending on the ingredients used.
