0 hours 10 mins
0 hours 30 mins
3 hours 40 mins
2 Cups heavy cream
¼ cup plus 4 Tbsp. sugar
3 Egg Yolks
1 Tsp. pure vanilla extract
Pinch of salt
Preparation: Preheat oven to 300 degrees and have boiling water ready to create a water bath.
To ensure a smooth consistency, line the bottom of the baking pan with a damp kitchen towel before adding the ramekins and boiling water.
1. In a saucepan over medium heat, combine the cream, ¼ cup of sugar and salt and cook, stirring occasionally until steam rises (4-5 minutes).
2. In a bowl, beat egg yolks and vanilla until smooth. Pour hot cream into the yolks a little at a time, stirring constantly until blended. Strain mixture through a fine mesh sieve set over a bowl and divide mixture among four 6 oz. ramekins. Place the ramekins in the baking pan you have lined with the kitchen towel and add the boiling water to the pan so that it comes halfway up sides of the ramekins.
3. Cover loosely with foil and bake until custard is just set – about 25 – 30 minutes. Chill in the refrigerator at least 3 hours.
4. Sprinkle 1 Tbsp. of sugar evenly over each custard cup. With a kitchen torch, move the flame continuously over the surface of the sugar until it is evenly melted, bubbly and browned.
NOTES: You can brown the sugar in a broiler in your oven. Put the ramekins on a baking sheet a couple of inches under the broiler and watch carefully. Broil until tops are browned. I really recommend investing in a kitchen torch. It is an inexpensive purchase and does the job much better since you can control where the heat is being applied. You may only use this kitchen tool a couple of times a year, but the results are so fabulous, this dessert will become a favorite and that torch will get used. You can purchase one at any cooking supply store. You can make these the day ahead and cover in the refrigerator until ready to sugar and brulee the custard.