Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a microwave-safe bowl, whisk together the heavy cream and 3 tablespoons of white sugar.1 cup heavy cream, 3 tablespoons white sugar
- Microwave the cream mixture for 1 to 2 minutes, until warm but not boiling. Whisk again to ensure the sugar is fully dissolved.
- Whisk the egg yolks and vanilla extract into the warm cream mixture until the custard is smooth and uniform.3 large egg yolks, 1/4 teaspoon vanilla extract
- Place two ramekins into a baking dish or roasting pan. Divide the custard mixture evenly between the ramekins.
- Carefully pour hot water into the baking dish around the ramekins until it reaches halfway up their sides, creating a water bath.
- Bake in the preheated oven for about 50 minutes. The custard should be set around the edges but still slightly jiggly in the center when you gently shake the pan.
- Using tongs, carefully remove the ramekins from the water bath and place them on a wire rack to cool to room temperature.
- Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or until completely cold.
- Just before serving, sprinkle 1 tablespoon of white sugar evenly over the top of each chilled custard.2 tablespoons white sugar, divided
- Use a kitchen torch to caramelize the sugar by moving the flame continuously in small circles until the sugar is melted, bubbly, and a deep golden brown.
- Allow the sugar topping to cool and harden for a minute or two before serving.
Notes
The custard should be jiggly, not solid, when removed from the oven. It will finish setting as it cools. For the best results and a perfectly crisp top, ensure the custards are completely chilled before caramelizing the sugar. If you don't have a torch, you can use your oven's broiler, but watch it very closely.