This classic French dessert features a rich, creamy custard base topped with a contrasting layer of hard caramel. It's a delightful treat that's perfect for special occasions or a luxurious everyday indulgence.
Preparation time
20min
Cooking time
45min
Ingredients
4 Servings
- 5 egg yolks
- 100 g granulated sugar
- 50 g granulated sugar (for topping)
- 480 ml heavy cream
- 1 pinch salt
- 1 vanilla bean
Directions
Step 1
Preheat your oven to 160°C (320°F).
Step 2
In a medium saucepan, heat the heavy cream and vanilla bean (split and scraped) over medium heat until it just begins to simmer. Remove from heat and let it sit for 15 minutes to infuse the vanilla.
Step 3
In a separate bowl, whisk together the egg yolks, 100g granulated sugar, and salt until well combined and slightly pale in color.
Step 4
Gradually whisk the warm cream mixture into the egg yolk mixture, stirring constantly to prevent the eggs from curdling. Strain the mixture through a fine mesh sieve into a clean bowl.
Step 5
Pour the custard into four 6-ounce ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
Step 6
Bake in the preheated oven for 40-45 minutes or until the custards are set but still slightly jiggly in the center.
Step 7
Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours or overnight.
Step 8
Before serving, sprinkle 50g granulated sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden-brown top. Alternatively, you can place the ramekins under a broiler for 1-2 minutes.