Categories: desserts
Ingredients
- 2 cups heavy cream, scalded
- 4 egg yolks
- 2 tbsp sugar
- 2 tbsp vanilla extract
- 3 tbsp + 1 tsp brown sugar
Directions
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Scald cream using a double boiler, if available.
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Whisk eggs, sugar, and vanilla together in a separate bowl. Temper the eggs by mixing 2 tbsp of hot cream into the yolk mixture. Stir the tempered yolks into the cream. Strain cream and evenly divide the mixture between 5 porcelain ramekins. Place ramekins in a 1-inch water bath.
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Bake for 45 to 50 minutes at 325F. Remove ramekins from water bath and cool on wire rack 10 minutes. Refrigerate a minimum of 1 hour.
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Just before serving, sprinkle 2 tsp brown sugar evenly over each ramekin. Broil ramekins for 2 to 5 minutes until sugar is melted. Serve immediately.