Ingredients
Scale
- 1 cup heavy cream
- 2 tbsp granulated sugar
- 3 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp superfine sugar (for topping)
Instructions
- Preheat oven to 325°F (160°C).
- Heat cream and sugar in a saucepan until hot but not boiling.
- Whisk egg yolks and vanilla in a bowl.
- Slowly pour the hot cream into the egg mixture while whisking.
- Strain the mixture into ramekins.
- Place ramekins in a water bath and bake for 40 minutes.
- Chill for at least 2 hours.
- Sprinkle superfine sugar on top and caramelize with a torch.
Notes
- Use room temperature eggs for smoother custard.
- Do not overbake to avoid curdling.
- Chill thoroughly before caramelizing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ramekin
- Calories: 320
- Sugar: 20g
- Sodium: 35mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 210mg