- 2 cups heavy whipping cream
- 5 large egg yolks
- ½ cup sugar (plus extra for caramelizing)
- 1 tsp alcohol-free vanilla extract (or 1 ½ vanilla essence)
- 1 tsp salt
- 6 oven-safe ramekins (or any heat-resistant tea cups, coffee mugs or bowls)
- Baking dish (for the water bath)
- Preheat oven to 150°C.
- Pour heavy cream into a saucepan, stirring frequently over low heat until almost at a simmer, then remove from heat and add vanilla extract.
- In a bowl, whisk egg yolks and sugar until well-combined. While whisking constantly, gradually drizzle in the hot cream. Make sure to do this slowly to avoid scrambling the eggs.
- Strain the mixture through a fine mesh sieve into a measuring cup.
- Divide the mixture equally in ramekins and place them in a baking dish.
- Pour freshly boiled hot water into the baking dish until about halfway up the sides of the ramekins. Pop it in the oven and bake for 30 to 40 minutes or until the centres wobble slightly.
- Remove from the oven and carefully transfer the ramekins onto a wire rack to cool to room temperature.
- Refrigerate them for at least 2 hours to let the custard set.
- Just before serving, sprinkle a thin layer of sugar on top of each custard.
- Place ramekins on a baking sheet (no need for a water bath this time), pop it in the oven and broil for about 5 to 6 minutes until the sugar is caramelized.
- Enjoy right away or store in the refrigerator for up to 1 hour before serving.
- You can make the custard ahead of time and store in the refrigerator for up to 3 days until you’re ready to serve.
- Add fruits like strawberries, blueberries or both as toppings for some extra freshness and an extra pop of colour.
- An alternative to broiling is to heat the back of a metal spoon and gently place it on the sugar topping, letting it melt. Do this several times until the surface is nicely caramelized.
