Ingredients:

  • 2 ½ cups Heavy Cream (35% fat)
  • ½ cup Granulated Sugar (for custard)
  • 6 large Egg Yolks
  • 1 teaspoon Pure Vanilla Extract
  • ¼ teaspoon Salt
  • About 3 tablespoons Granulated Sugar (for topping)

Instructions:

  1. Preheat oven to 300°F (150°C). Place 6 standard ceramic ramekins into a large roasting pan.
  2. Combine heavy cream, ½ cup sugar, and salt in a saucepan. Heat gently until steaming (just barely simmering, tiny bubbles around the edge). Remove from heat and stir in vanilla extract.
  3. In a separate bowl, whisk the 6 egg yolks until just combined. Slowly ladle about 1 cup of the hot cream mixture into the yolks while constantly whisking to temper the yolks.
  4. Pour the tempered yolk mixture back into the remaining cream in the saucepan. Whisk gently until fully incorporated. Pour the entire custard mixture through a fine-mesh sieve to ensure a silky texture.
  5. Divide the strained custard evenly among the 6 ramekins. Carefully place the roasting pan into the oven and pour boiling water into the pan until it reaches halfway up the sides of the ramekins (this creates the bain-marie).
  6. Bake for 35–45 minutes. The edges should be set, but the centre should still wobble slightly. Carefully remove the ramekins from the water bath and let them cool completely on a rack.
  7. Cover loosely and refrigerate for at least 4 hours, or preferably overnight, until completely chilled.
  8. Just before serving, sprinkle an even, thin layer of topping sugar over the chilled custard. Use a kitchen blowtorch on medium-high heat, moving constantly in small circles, until the sugar melts and turns a deep amber brown.
  9. Allow the caramelized sugar to cool and harden for 3–5 minutes before serving immediately.