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Ingredients
- 1 CUP HEAVEY CREAM
- 2 TABLESPOONS PLUS ADDITIONAL 1/3 CUP SUGAR
- 2 JUMBO SIZE EGG YOLKS
- 1/2 TEASPOON VANILLA EXTRACT
Details
Preparation
Step 1
Preheat oven to 300 degrees F. Prepare some boiling water.
In a saucepan over medium heat, combine cream and 2 table spoons sugar; cook, stirring occasionally until small bubbles appear around the edges on the pan, about 5-6 minutes. Set aside.
In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into the egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a bowl. Divide mixture among four 4 oz. ramekins.
Arrange ramekins in a baking pan and place on the middle shelf of the preheated oven. Fill the pan with boiling water to halfway up the sides of the ramekins. Cover the pan loosely with aluminun foil. Bake until the custard is just set, about 25 minutes. Remove ramekins from the oven and use caution the ramekins will be very hot! Chill 2-3 hours.
Sprinkle remaining sugar evenly over the top of the cooled custards. With a torch, move the flame continuously over the surfac of the ramekins, in a circular motion until the sugar melts and becomes golden brown and bubbly. Serve immediately surrounded by fresh berries or cut up fruit or refrigerate for later use.
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