Ingredients:

  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 5 large egg yolks
  • ½ cup granulated sugar
  • Pinch of salt
  • 3 tablespoons granulated sugar (for caramelizing)

Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. In a saucepan, heat the heavy cream and vanilla extract over medium heat until steaming, without boiling.
  3. In a mixing bowl, whisk together the egg yolks, sugar, and salt until well combined.
  4. Slowly pour the hot cream into the egg mixture while whisking continuously to avoid curdling.
  5. Pour the custard mixture through a fine mesh strainer into another bowl for a smoother texture (optional).
  6. Place ramekins in a baking dish and fill each with the custard mixture.
  7. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
  8. Bake in the preheated oven for approximately 40 minutes, or until set (the center should still be slightly jiggly).
  9. Remove from the water bath, let cool, then refrigerate for at least 2 hours.
  10. Before serving, sprinkle sugar on top and use a kitchen torch or broiler to caramelize the sugar until golden brown and crispy.