Ingredients:

  • 2 cups (480 ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 5 large egg yolks
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) granulated sugar (for topping)

Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. Combine heavy cream and vanilla in a saucepan. Heat over medium until just simmering.
  3. Whisk egg yolks and sugar in a bowl until pale and fluffy.
  4. Gradually pour the warm cream mixture into the egg yolk mixture, whisking continuously to temper the yolks.
  5. Strain the custard mixture into a measuring cup or another bowl to remove any cooked egg bits.
  6. Pour the custard into ramekins, filling them about 3/4 full.
  7. Place ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins (water bath).
  8. Bake for 30 minutes or until custards are set but slightly jiggly in the center.
  9. Remove from the oven and let cool, then refrigerate for at least 4 hours or overnight.
  10. Before serving, sprinkle sugar evenly over the top of each custard and torch until caramelized, or place under the broiler for 1-2 minutes.