chillyfillmores
Emma Keys
– 2 cups heavy cream – 5 large egg yolks – 1/2 cup granulated sugar – 1 tsp vanilla extract – 2–4 tbsp granulated sugar (for topping)
Ingredients
01
Preheat oven to 325°F (160°C). Set four 6-ounce ramekins in a deep baking dish. Boil water for the water bath later.
02
In a saucepan, heat the cream until just steaming — do not boil. Remove from heat and stir in vanilla extract for flavor.
03
In a bowl, whisk egg yolks and granulated sugar until pale and slightly thick. This step creates the custard’s creamy texture.
04
Slowly whisk warm cream into the yolk mixture to temper it. This prevents scrambling and ensures a smooth, silky custard.
05
Pour mixture into ramekins. Fill baking dish with hot water halfway up sides. Bake 30–35 mins until custards are set but jiggly.
06
Cool to room temperature, then refrigerate for at least 2 hours or overnight. This allows the custard to fully set and chill.
07
Sprinkle sugar evenly over each custard. Use a kitchen torch or broiler to melt and caramelize the sugar until golden and crisp.
08
Crack through the sugar crust to reveal a creamy custard beneath. A perfect ending to any meal, now made easy at home!