This French classic is très magnifique! What better way to finish off an exceptional dinner party than with a sweet caramelized crust encasing a creamy vanilla infused custard. The silky texture and rich vanilla flavours are pure bliss! Although slightly more technical, this is one dessert you will be remembered for. Prepare to fall in love!
Below makes 2 servings. You can also prepare a portion of this dessert up to 3 days ahead of time!
What you will need:
- 1 cup heavy cream
- 2 tbsp. + 2 tsp. granulated sugar (plus more for caramelizing)
- Pinch of salt
- 3 egg yolks
- ½ tsp. pure vanilla extract
Prep Time: 25 minutes ◊ Cook Time: 25-30 minutes
- Preheat oven to 300 degrees F. Place ramekins in a roasting pan. Pour hot water into pan until it is halfway up the side of the ramekins.
- In a medium sized saucepan, over medium-low heat, add ½ cup of cream, sugar and salt. Gently simmer and stir frequently with a whisk. Do not let boil. Remove from heat once it begins to bubble. Let cool for 5 minutes. Slowly add remaining ½ cup of cream and whisk together.
- In a medium bowl, thoroughly whisk yolks and vanilla. A ¼ cup at a time, whisk in your cream mixture until all combined. Your custard should form a pale yellow.
- Strain mixture through a fine sieve into a large measuring cup to ensure a silky smooth texture. Spoon out any bubbles that may have formed on the top of mixture.
- Evenly distribute custard between your ramekin dishes and carefully transfer roasting pan into preheated oven. Bake for 25-30 minutes until top of custards have only a slight giggle.
- Using a spatula and oven mitt, carefully scoop your ramekins out of their water bath and transfer to a wire rack. Let custards cool for 30 minutes, then cover with cling wrap and cool further in fridge for 1 hour. Tip: You can prepare to this step up to 3 days prior to serving.
- When ready to serve, sprinkle top of custards with sugar and shake or angle dish slightly to spread sugar evenly over tops. Using a kitchen blow-torch, move flame across the surface of the custard in a circular motion. Tip: keep moving the torch; do not stay in one place too long. Once the sugar has melted, sprinkle on a bit more sugar and continue to torch until tops are golden brown and caramelized to your liking. Garnish with seasonal berries and serve immediately!