This classic recipe is one that most folks only enjoy when they go to a fine restaurant, but it’s so easy to make that I’m surprised it’s not found at the local food cart as well! Thick, creamy, and not too sweet, this dessert has universal appeal, plus you can show off by caramelizing the sugar with a torch while your dinner guests watch in amazement!
Ingredients
- 6 Egg Yolks
- 5 Tbsp. White Sugar (divided – 4 Tbsp. in the custard, and 1 Tbsp. for the caramelized topping)
- 1/2 Tsp. Vanilla Extract
- 2-1/2 Cups Whipping Cream
- 1 Tbsp. Brown Sugar
- Fresh Fruit to Garnish
Directions
- Preheat oven to 300 degrees.
- Coat ramekins with a light coating of cooking spray. (Note: This recipe fills four 4-inch, 8-ounce ramekins perfectly, but it can also be made in one large baking dish; just be sure to choose a dish with straight vertical sides of an appropriate size.)
- In a large bowl or stand mixer, beat egg yolks, 4 Tbsp. sugar, and vanilla until well blended and creamy. Set aside.
- In a medium to large saucepan, heat whipping cream over medium heat until just before it begins to boil, stirring frequently to prevent any of the cream from cooking to the bottom of the pan.
- Remove cream from heat, and slowly pour into egg mixture while beating.
- Continue beating until well combined.
- Return egg and cream mixture to saucepan over low heat. Cook and stir constantly for 3 to 5 minutes until it begins to thicken and coat the spoon.
- Place prepared ramekins on a baking sheet, and pour egg and cream mixture into ramekins.
- Bake in preheated oven for 30-35 minutes, until the custard is firm to the touch on the top, but is still jiggly.
- Allow to cool to room temperature, or refrigerate for later serving.
- When it’s time to serve, combine 1 Tbsp. white sugar and brown sugar.
- Sprinkle the sugar mixture over the top of the custard and gently spread into a thin coating.
- Use a cooking torch to caramelize the sugars until golden to dark brown. (Note: If you have a sensitive smoke detector, do this step under a kitchen vent on a high setting. This does have the potential to smoke a bit while caramelizing.)
- Garnish with fresh fruit and serve!
Sneaky Trick: If your oven tends to heat food inconsistently, place the ramekins in a baking dish partially full of hot water instead of on a baking sheet. This will help the custard cook more evenly.
Bonus Sneaky Trick: When separating your eggs, you can save the whites for later use in an egg-white omelette or for meringue. Egg whites can be frozen and thawed with no deleterious effects. Just don’t defrost them in the microwave… trust me.