An oldie that never gets old!
- 1/3 cup sugar
- 8 tsp sugar (granulated for torch or brown for broiler)
- 6 egg yolks
- 2 cups whipping cream
- 1 tsp vanilla extract
- boiling water
- Preheat oven to 350 degrees.
- In 13x9-inch pan place 4 (6 oz) ceramic ramekins (not glass custard).
- In small bowl beat egg yolks with wire whisk or fork.
- In large bowl stir the following until well mixed: whipping cream, 1/3 cup granulated sugar and vanilla extract. Add egg yolks and beat with whisk until well blended. Pour mixture evenly into 4 ramekins.
- Carefully place pan with ramekins in the oven. Pour enough boiling water into pan until water covers two-thirds of the height of ramekins. Be careful not to splash water into ramekins.
- Bake 30-40 minutes or until top is light golden brown and sides are set (centers will still be jiggly).
- Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly and refrigerate until chilled, at least 4 hours but no longer than 48 hours.
- Uncover ramekins and gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard.
- To Torch: Holding kitchen torch 3-4 inches from custard, caramelize sugar on each custard by heating with torch for about 2 minutes, moving flame continuously over sugar in circular motion until sugar is melted and a light golden brown.
- To Broil: Place ramekins on baking sheet and place under broiler until sugar is melted and a light golden brown.
- Serve immediately, or refrigerate up to 8 hours before serving.