Categories: desserts

Ingredients

• 2 cups heavy cream, scalded
• 4 egg yolks
• 2 tbsp sugar
• 2 tbsp vanilla extract
• 3 tbsp + 1 tsp brown sugar

Directions

1. Scald cream using a double boiler, if available.

2. Whisk eggs, sugar, and vanilla together in a separate bowl. Temper the eggs by mixing 2 tbsp of hot cream into the yolk mixture. Stir the tempered yolks into the cream. Strain cream and evenly divide the mixture between 5 porcelain ramekins. Place ramekins in a 1-inch water bath.

3. Bake for 45 to 50 minutes at 325F. Remove ramekins from water bath and cool on wire rack 10 minutes. Refrigerate a minimum of 1 hour.

4. Just before serving, sprinkle 2 tsp brown sugar evenly over each ramekin. Broil ramekins for 2 to 5 minutes until sugar is melted. Serve immediately.

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