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makes: 4 Servings
Ingredients:
- 2 cups heavy cream
- 4 egg yolks
- 1/4 cup sugar
- 1 tsp good vanilla extract
- 8 tsp fine raw sugar or granulated sugar for caramelizing
Instructions:
- Preheat oven to 300°. Keep a pot of hot water nearby.
- In a saucepan over medium heat, combine cream and sugar and cook, stirring frequently until steam rises, approx. 4-5 minutes.
- In a bowl, beat egg yolks and vanilla until blended. Gradually pour hot cream into yolks, stirring constantly.
- Strain mixture through a fine-mesh sieve set over a bowl, divide among four 7-ounce ramekins.
- Line a 3" deep baking pan with a clean kitchen towel, place ramekins in pan, and add hot water to fill pan halfway up the side of the ramekins. Cover loosely with foil.
- Bake until set, 30-35 minutes, until the centers of the custards shake gently when the pan is shifted.
- Remove the pan from the oven and allow the ramekins to cool slightly.
- Remove the ramekins from the pan, cool to room temperature, then chill thoroughly 3 hours or overnight.
- Just before serving, sprinkle the custards with 2 tsp. Sugar and caramelize the topping with a kitchen torch, or place the ramekins under a broiler, 2-3 inches from the heat source for 3-4 minutes.
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