Ingredients
Scale
- 2 cups heavy whipping cream
- 1 cup half-and-half
- 7 large egg yolks (room temperature)
- 1/2 cup granulated sugar
- 1 ½ teaspoons vanilla extract
- Dash of salt
- Additional sugar for caramelizing
Instructions
- Heat heavy cream and half-and-half in a medium pot until tiny bubbles form.
- In a bowl, beat egg yolks, sugar, and vanilla extract until smooth.
- Gradually add hot cream to the egg mixture while whisking.
- Strain the mixture through a fine sieve into a bowl.
- Pour into ramekins and place in a baking dish with hot water.
- Bake at 350°F for 32-36 minutes until slightly jiggly.
- Cool for 15 minutes, then refrigerate for at least one hour.
- Sprinkle sugar on top and caramelize using a kitchen torch.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use room temperature egg yolks for better blending.
Avoid boiling the cream mixture to prevent curdling.
A broiler can be used instead of a torch for caramelizing.
- Prep Time: 20 minutes
- Cook Time: 36 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 320
- Sugar: 15g
- Sodium: 75mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 200mg