If you’re like most people, you’re equally impressed and intimidated by this dessert. The secret is, they are way easier to make than you might think. Just stay clear headed for the torching part (or broiling if that’s what you have), and you’ll be the hero of the evening!
2-1/6 cup (500 g) heavy cream
1/3 cup (60 g) granulated sugar
5-1/2 egg yolks (100 g)
1 tsp. vanilla
1/4 cup (40 g) granulated sugar
Preheat oven to 325°F.
For this recipe, it’s a good idea to measure all your ingredients out ahead of time (mise en place). In a heavy bottomed pan, bring the cream and vanilla extract to a scald.
In a separate bowl, whisk the sugar and egg yolks until pale. Temper the eggs by adding a small amount of the hot cream to the egg mixture, a little at a time, whisking throughout.
When all of the yolks have been added, strain the mixture into a large pourable bowl.
Set (6) 1-1/2”ramekins in a large shallow bottomed baking dish and carefully pour the hot cream mixture into each ramekin, filling them about 2/3rds full.
Using a large measuring cup filled with hot tap water carefully pour water into the baking dish, taking care not to splash any water onto the custards.
Set the baking dish in the preheated oven carefully and bake at 325°F for 40 minutes. Carefully remove the dish and remove the custards from the water bath. Refrigerate, uncovered, for 3-4 hours until cold.
Sprinkle granulated sugar on the top of the custards as evenly as you can and torch with a culinary torch until the sugar is evenly browned. If you don’t own a torch, you can broil them but you’ll need to watch them carefully as they can easily burn.
Recipe from Professional Baking by Wayne Gisslen