Ingredients:

  • 2 cups (480ml) Heavy Cream (minimum 36% milkfat)
  • 5 Large Egg Yolks (room temperature)
  • 1/2 cup (100g) Granulated Sugar
  • 1 tsp (5ml) High-quality Vanilla Extract
  • 1/8 tsp Fine Sea Salt
  • 4 tbsp (50g) Superfine Sugar

Instructions:

  1. Preheat your oven to 300°F (150°C). Heat the heavy cream and salt in a saucepan over medium heat until it reaches a gentle simmer, ensuring it does not boil.
  2. In a separate bowl, whisk the 5 egg yolks and 1/2 cup granulated sugar together until the mixture is pale and slightly thickened.
  3. Slowly drizzle the hot cream into the egg mixture in a thin stream, whisking constantly to temper the eggs and prevent scrambling.
  4. Whisk in the vanilla extract. Pour the custard mixture through a fine-mesh sieve into a clean pitcher to remove any solids or bubbles.
  5. Place four 6-ounce ramekins inside a deep baking pan. Divide the liquid evenly among the ramekins.
  6. Place the baking pan on the oven rack. Carefully pour boiling water into the pan until it reaches halfway up the sides of the ramekins.
  7. Bake for 35–45 minutes until the edges are set but the center still jiggles slightly. Chill in the refrigerator for at least 4 hours.
  8. Before serving, sprinkle 1 tablespoon of superfine sugar evenly over each chilled custard. Caramelize using a kitchen torch or oven broiler until the sugar forms a dark, brittle crust.