Smooth Custard Treat (Print Version)
# Ingredients:
01 -
2 cups of heavy cream (33%).
02 -
1 tsp vanilla paste.
03 -
A single teaspoon of vanilla extract.
04 -
A pinch of salt (around ⅛ tsp).
05 -
6 yolks from large eggs.
06 -
1 tablespoon of brown sugar.
07 -
⅓ cup of regular white sugar.
08 -
Half a cup of sugar for caramelizing on top.
# Instructions:
01 -
Heat the oven to 325°F. Arrange your ramekins in a big oven-safe pan for a water bath.
02 -
Mix the heavy cream, salt, brown sugar, and vanilla paste together. Get it nice and hot without boiling, then stir in the vanilla extract. Let it rest for 10 minutes.
03 -
Whisk the egg yolks and white sugar until it looks pale and smooth. Gently mix in the warm cream while whisking to avoid cooking the eggs.
04 -
Carefully pour the custard into ramekins. Remove any bubbles you see, then place them in the water bath with water halfway up the sides.
05 -
Cook it for 25-30 minutes, until the edges seem set but the center still has a slight wobble. Cool them completely, then pop them into the fridge for at least 5 hours.
06 -
Before serving, sprinkle sugar over the top and use a kitchen torch to melt it until you’ve got a golden, crunchy layer.
# Notes:
01 -
You can prepare and refrigerate it up to 2 days ahead.
02 -
Using a water bath helps it cook gently and evenly.
03 -
Only caramelize the sugar topping right before serving for the best crunch.