- 2 Cups Heavy Cream
- 4 Egg Yokes
- 1/4 cup Sugar
- 2 tsp Vanilla Extract
- Sugar for Caramelization
- hot water
- 4 to 5 4 oz ramekins
Preheat oven to 325°F.
Heat cream and vanilla in a small pan until there are tiny bubbles appearing around the edge of the pan.
Whisk eggs, sugar in a separate bowl. Temper the eggs by mixing 2 tablespoons of hot cream into the yolk mixture. Repeat until the mixtures are combined.
Place ramekins in a 1-inch hot water bath, Divide the mixture between the "broil-safe" ramekins.
Bake for 35 to 40 minutes, or until set. Remove ramekins from water bath and cool on wire rack 10 minutes. Refrigerate a minimum of one hour.
Just before serving, sprinkle 2 teaspoons sugar evenly over each ramekin. Use a kitchen torch to brown the sugar.
Alternately, use broil 3 to 4 inches from heat for 2 to 5 minutes until sugar is melted. Serve immediately.
