Description
A timeless French dessert featuring silky vanilla bean custard beneath a thin, glassy layer of caramelized sugar—luxurious, elegant, and irresistibly creamy.
Ingredients
Units
Scale
- 2 cups heavy cream
- 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat oven to 325°F (160°C). Place four ramekins in a deep baking dish.
- In a saucepan over medium heat, combine cream and vanilla bean seeds and pod. Heat until just simmering, then remove from heat and let steep for 10 minutes. Remove pod.
- In a mixing bowl, whisk egg yolks and sugar until pale and slightly thickened.
- Slowly pour warm cream into the egg mixture while whisking constantly to prevent curdling.
- Strain the mixture through a fine sieve into a large measuring cup or bowl.
- Divide evenly between ramekins. Pour hot water into the baking dish until it comes halfway up the sides of the ramekins.
- Bake for 35–40 minutes, or until the centers are just set with a slight jiggle.
- Remove ramekins, cool, and refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle a thin, even layer of sugar on each custard. Caramelize with a kitchen torch or broiler until golden and crisp. Let sit 1–2 minutes before serving.
Notes
- Use a kitchen torch for best caramelization results.
- Can be made a day ahead for convenience.
- Ensure water does not boil in the oven to prevent curdling.
Nutrition
- Serving Size: 1 ramekin
- Calories: 380
- Sugar: 28g
- Sodium: 35mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 230mg
