Ingredients
- 8 egg yolks
- 1/3 cup granulated white sugar
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 cup granulated white sugar (for the caramelized tops)
Directions
Preheat oven to 300ºF.
- In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow.
- Add cream and vanilla, and continue to whisk until well blended.
- Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups.
- Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes.
- Remove from oven and leave in the water bath until cooled.
- Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
- When ready to serve, sprinkle about 2 teaspoons of sugar over each custard.
- For best results, use a small, hand-held torch to melt sugar.
- Re-chill custards for a few minutes before serving