Ingredients
Ingredients
- 2 Cups Heavy Cream
- 5 Large Egg Yolk
- 1/2 Cup Fine Granulated Sugar
- 1 1/2 Tsp Vanilla
- 1 Pinch Salt
- 4-6 Tbsp Fine Granulated Sugar
Directions
Directions
- Preheat oven to 325°F.
- Heat heavy cream in a saucepan until warm and steaming, but not boiling.
- In a bowl, whisk egg yolks, sugar, vanilla, and salt until smooth.
- Slowly pour the warm cream into the egg mixture while whisking constantly.
- Strain the mixture through a fine mesh sieve.
- Pour into 4 ramekins.
- Place ramekins in a baking dish and add hot water halfway up the sides.
- Bake for 35–45 minutes, until the edges are set but the centers still jiggle slightly.
- Cool, then refrigerate for at least 4 hours.
- Sprinkle sugar on top of each custard and caramelize with a kitchen torch until golden and crisp.
- Let the sugar topping harden for 1–2 minutes before serving.
Ingredients
Ingredients
- 2 Cups Heavy Cream
- 5 Large Egg Yolk
- 1/2 Cup Fine Granulated Sugar
- 1 1/2 Tsp Vanilla
- 1 Pinch Salt
- 4-6 Tbsp Fine Granulated Sugar
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