Ingredients
Instructions
Prep
- Oven & Ramekins: Preheat oven to 325°F (160°C). Arrange the ramekins in a deep baking dish.
- Vanilla: if using a vanilla bean, split and scrape the seeds.
Custard
- Infuse: In a saucepan, combine heavy cream, vanilla (bean or extract), and salt. Cook over low heat, stirring frequently, until the mixture reaches 55–60°C (131–140°F). Remove from heat and let sit for a few minutes. If you used a vanilla bean, remove it now.
- Temper: In a separate bowl, whisk egg yolks and the sugar until light and pale. Gradually stir about a quarter of the warm cream mixture into the yolk mixture to temper the eggs. Pour the tempered mixture back into the saucepan with the remaining cream and stir to combine.
Baking
- Water Bath: Divide the custard evenly between the ramekins. Carefully fill the baking dish with boiling water until it reaches halfway up the sides of the ramekins.
- Bake: Bake for 30–40 minutes, or until the centers are barely set (they should still have a slight jiggle).
- Chill: Remove ramekins from the water bath and allow to cool to room temperature. Cover and refrigerate for at least 3 hours, or up to two days.
Caramelizing
- Torch: When ready to serve, sprinkle the topping sugar evenly over the top of each chilled custard. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, golden-brown crust.
- Serve: Let the sugar harden for a minute, then serve immediately.
Plating & Garnishing
- Fresh Berries: Top with a few raspberries or blueberries for a touch of acidity to cut through the richness.
- Mint: A single mint leaf adds a pop of color.
Safety & Quality
Safety & Quality: Ensure the custard is chilled thoroughly (at least 3 hours) before caramelizing to maintain the contrast between the cold custard and hot sugar. Consuming raw or undercooked eggs may increase your risk of foodborne illness; ensure the custard reaches an internal temperature of at least 160°F during baking.