Ingredients
- 3 cups whipping cream
- 8 egg yolks
- 1/3 cup granulated sugar
- 1-1 1/2 tsp vanilla extract (or vanilla bean paste)
- 1/2 cup packed brown sugar
Preparation
Step 1
1. Preheat oven to 350. Have your custard cups ready to go.
2. In a saucepan, heat the cream over medium-high heat until steaming.
3. In a bowl, whisk the egg yolks with the sugar. Slowly whisk in the cream and vanilla. Skim off any foam.
4. Divide the mix among the ramekins. Place ramekins in a large pan. Pour in enough boiling water to come half-way up the ramekins.
5. Bake 30-35 minutes or until edge is set, but center still jiggles. Remove from the water bath and let cool on racks. Cover and refrigerate for 2 hours, until set.
6. Place ramekins on baking sheet. Sprinkle brown sugar evenly over the custards. Using a torch, heat the tops of the custards, until the sugar bubbles and darkens OR you can broil the custards for 2-6 minutes, until the sugar bubbles and darkens, then remove from oven when done
7. Allow to cool and then chill, uncovered, for 30 minutes, up to 3 hours.