Ingredients
2 cups heavy cream
6 egg yolks
3/4 cup granulated sugar (divided into 1/2 cup for custard and 2 tbsp for caramel)
1 vanilla bean, split lengthwise and scraped (or 1 tbsp pure vanilla extract)
Pinch of salt
Instructions
Preheat oven to 325°F (165°C)
Whisk egg yolks, 1/2 cup sugar, and salt in a bowl until pale and slightly thickened
Heat heavy cream and vanilla bean (pod + seeds) in a saucepan until steaming hot, not boiling
Slowly pour warm cream into egg mixture and whisk until fully combined
Strain mixture into 6 ramekins
Place ramekins in a baking dish and add warm water to reach halfway up the sides
Bake for 30 minutes until custard just sets
Chill for at least 4 hours
Sprinkle 2 tbsp sugar evenly over each custard; use a torch to melt until golden-brown crust forms
Notes
Chill custard overnight for best texture before caramelizing
Use a high-quality torch with adjustable flame for precise caramelizing
If using vanilla extract, add it to the custard base, not the sugar crust
Serve immediately after caramelizing for optimal sugar crust crispness
Can substitute 1/4 tsp sea salt in place of table salt
- Prep Time: 15
- Cook Time: 30
- Category: High Protein Meals
- Method: Baking & Caramelizing
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ramekin (5.5 oz base size)
- Calories: 320
- Sugar: 38g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 180mg