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And with a small blow torch, you can finish off this brown sugar-topped yummy treat at the dinner table.


  • 10 large egg yolks
  • 4 cups heavy whipping cream
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • Light brown sugar


  • In a large saucepan, heat the whipping cream over medium heat, until it just starts to bubble; don't boil. While whipping cream is heating up, whisk the egg yolks, sugar, salt and vanilla. Gradually stir in the hot cream into the yolk mixture (tempering method).
  • Preheat oven to 350 F. Place a folded dish towel in the bottom of a baking pan to insulate the custard from heat on the bottom of the pan. Set 4 eight-oz or 6 six-oz ramekins or 1 large baking dish on the towel. Divide the custard mixture between the ramekins. Carefully pour hot water in the pan to about 1 inch up the sides of the ramekins. Bake uncovered for 40 to 50 minutes or until custard is just set. Refrigerate for about 3 hours or until chilled.
  • Sprinkle tops with even coating of light brown sugar. Torch to "broil" sugar or broil 6 in from the heat for 3 to 5 minutes or until sugar is caramelized. Serve immediately.

Categories: Dessert 
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