2 cups heavy cream

8 egg yolks

1/2 cup sugar + more for topping

1 tbsp vanilla extract.

Preheat the oven to 325. Heat the cream and vanilla to almost boiling over medium-high heat, then remove. Whisk the yolks and sugar until pale yellow and smooth. Slowly add cream to mixture and stir until combined. Pour into 8 oz ramekins and bake in a water bath until firm with a slight jiggle. Cool for 2-3 hours.

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Sprinkle top with sugar and light with a torch to caramelize. Alternate method: Broil on high on top rack of oven for about a minute.

Presented by Mike Loosli, Glass Bazaar