4 servings
Ingredients
- 1 cup heavy cream
- 2 tbs plus additional 1/3 cup sugar
- 2 extra large or jumbo egg yolks
- 1/2 tsp vanilla
Directions
- Preheat oven to 300°F
- Prepare some boiling water.
- In saucepan over medium heat, combine cream and 2 tbs sugar
- Cook, stirring occasionally until small bubbles appear around edges of pan
- In a bowl, beat egg yolks and vanilla until smooth and light
- Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended
- Strain mixture through a fine sieve into a bowl
- Divide mixture among four 4-oz ramekins
- Arrange ramekins in a baking pan and place on middle shelf of a preheated oven.
- Fill pan with boiling water half up sides of ramekins
- Cover pan lightly with aluminum foil
- Bake until custard is just set, about 25 minutes (use caution when removing ramekins from oven as they will be extremely hot)
- Chill 2 to 3 hours
- Sprinkle remaining sugar evenly over lop of cooled custards
- With the kitchen torch, move the lame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly
- Serve immediately, surrounded by fresh berries or cut up fruit
- Refrigerate any leftovers for later use