Description
A delightful creamy caramel custard dessert that is both rich and satisfying.
Ingredients
Scale
- 6 large egg yolks
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ½ cups heavy cream
- ¼ cup turbinado sugar
Instructions
- Preheat the oven to 325 F.
- Add the egg yolks, 1/4 cup sugar, and vanilla extract to a large mixing bowl.
- Whisk until the egg mixture is thick and well-combined. Set aside.
- Add the cream to a medium saucepan.
- Heat over low heat, stirring occasionally, until the cream just comes to a low boil.
- Carefully stream in the cream while whisking it into the egg mixture.
- Divide the egg mixture between the ramekins.
- Place the ramekins in a roasting pan and pour enough hot water to come halfway up the ramekin.
- Carefully put the roasting pan in the oven and bake until the custard is set at the edges and barely jiggly in the center, about 20-30 minutes.
- Carefully remove the ramekins from the water bath and let the ramekins cool to room temperature.
- Chill for at least 1 hour.
- When you’re ready to serve, set the ramekins out while you preheat the broiler.
- Divide the ¼ cup turbinado sugar and sprinkle over the top of each ramekin.
- Broil until the sugar melts and caramelizes, about 2 minutes. Keep an eye on it so it doesn’t burn.
Notes
- This custard can be made a day in advance for easier serving.
- For a deeper caramel flavor, allow the sugar on top to caramelize longer, but watch closely to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 20g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 210mg