- 8 egg yolks
- 1/3 C granulated sugar
- 2 C heavy cream
- 1 t pure vanilla extract
- 1/4 C Demerara sugar(for carmelized top)
Preheat oven to 300 degrees. Whisk together egg yolks and sugar until sugar has dissolved and mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Divide mixture into 6 ramekins. Place in a water bath and bake until set around the edges, but still loose in center - about 40-50 min. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle 2 t. Demerara sugar over each custard. Use torch to melt sugar.