Description
A classic French dessert that’s easy to make and features a satisfying caramelized sugar topping.
Ingredients
Scale
- 500 ml crème liquide entière
- 5 jaunes d’œufs
- 100 g sucre en poudre
- 1 gousse de vanille
- 50 g sucre roux ou cassonade
Instructions
- Preheat the oven to 150°C and prepare a water bath.
- Heat the cream with the vanilla pod until just boiling, then let it cool for 10 minutes.
- In a large bowl, whisk the egg yolks with the sugar until slightly pale.
- Gradually pour the warm cream over the egg yolks while stirring constantly.
- Strain the mixture through a fine sieve and pour into individual ramekins.
- Place the ramekins in a deep dish with hot water halfway up the sides and bake for 35-40 minutes.
- Let cool at room temperature, then refrigerate for at least 2 hours.
- Sprinkle brown sugar on top and caramelize with a kitchen torch or under a broiler.
Notes
For best results, make this dessert a day in advance. If you don’t have a kitchen torch, the broiler works too.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 200mg