Ingredients
Custard
- 2 cups heavy cream
- 5 tablespoons granulated sugar
- 4 egg yolks, large
- 1 tsp vanilla bean paste Or vanilla extract
Topping
- 3 tbsp raw sugar can use granulated sugar
Servings:
Units:
Instructions
Custard
- Preheat the oven to 350 degrees
- Put the cream into a 1 quart saucepan. Heat it gently until just before it comes to a boil. (Do not boil). Remove from the heat.
- In a bowl, whisk the egg yolks and sugar until the sugar is dissolved
- Very slowly, while whisking, pour a little bit of cream into the egg mixture a little bit at a time. Too fast, and the eggs will cook, which is undesirable. This creates the custard.
- When all the cream has been incorporated into the egg mixture, stir in the vanilla paste
- Pour the custard through a fine sieve to remove any bits
- Pour the custard into ramekins. I prefer 6 ounce ramekins about 5 inches in diameter.
Baking
- The custard will need to be baked in a water bath to prevent it from burning. I use a half sheet baking pan, place six ramekins (filled with custard) on the baking pan. Place the pan in the oven. Then pour water into the baking pan until it is roughly up to the level of the custard.
- Bake about 30 minutes, or until the center of the custard is set, but still a bit jiggly. Don't overcook.
- Remove the ramekins from the water bath, let them cool. Then place them in the refrigerator for a couple of hours or overnight until they are well set.
Presentation
- Sprinkle some raw sugar (or just granulated sugar) on top of the custard. I like to place a small teaspoon of sugar on top and tilt the ramekin to spread it around.
- Using a torch, gently heat the sugar until it begin to bubble and turns into a light brown caramelized coating.
- Serve plain, or with a topping of some berries. I like raspberries.
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