- 6 Large egg yolks
- 1/3 cup Granulated sugar
- 2 tbsp. Granulated sugar for the topping
- 2 cups Heavy whipping cream
- 1 ½ tsp. Pure vanilla extract
Tsp = Teaspoon
Tbsp = TablespoonDOWNLOAD RECIPE PDF
- Preheat the oven to 160°C. Place a Chef Oval Casserole on the stove, add water in the casserole and leave to boil on the stove.
- In a large mixing bowl, whisk together the egg yolks and granulated sugar until the ingredients are well blended and it just starts to lighten in colour or a pale yellow colour. Set aside.
- Pour the heavy whipping cream in your Chef Saucepan and heat over medium heat on the stove. Stir occasionally until the cream is warm and bubbling around the edges. Carefully remove the saucepan from the heat and stir in the vanilla extract.
- Slowly pour about ½ cup of the warm heavy whipping cream into the egg and sugar mixture making sure to whisk well as you’re pouring it in. Then, slowly pour in the remaining cream and continue whisking until it’s fully combined.
- Using a fine mesh strainer, strain the mixture and evenly distribute between four Round Ramekins or Oval Ramekins.
- Pour the boiling water into your Chef Rectangular Dish about 1/3 of the way full. Carefully place the 4 Ramekins in the baking dish. At this point the water should come about halfway up the sides of the Ramekins. If needed, add a little more boiling water to the pan.
- Carefully place your Rectangular Dish in the oven and bake at 160°C for 40 minutes or until the edges are set and the center is slightly jiggly.
- Remove the dish from the oven and carefully remove the Ramekins from the dish using your Chef Tongs and transfer to a wire rack to cool completely.
- Once the ramekins are cooled, cover tightly with cling wrap and refrigerate for at least 4 hours or overnight.
- Once chilled, sprinkle 1 ½ tsp sugar on top of each ramekin over the custard, shake it around into one even layer, then use a small kitchen torch to carefully caramelize the sugar. Allow the sugar to harden for 1 to 2 minutes, then serve and enjoy, or refrigerate for a few hours until ready to serve.