A tried and true French favorite, this is exactly what you would want to order at a classic neighborhood bistro.
- 6 egg yolks
- Honey or sugar
- Vanilla extract
- 2 cups of heavy cream
- Preheat your oven to 350 °F.
- Heat the heavy cream in a pot over low heat.
- Add the vanilla extract and a little bit of nutmeg.
- Separate the egg yolks and whip.
- Add your honey or your sugar to the eggs and whip.
- Slowly add the hot cream to the eggs and continue to whip.
- Strain the mixture to remove any cooked egg pieces.
- Pour the cream into little ramequins.
- Take a large baking dish and put the ramequins inside. Fill the baking dish with water so the ramequins are sitting in the water. The water should not be inside the ramequins themselves.
- Put in the oven for 30-40 minutes. To check if done, lightly touch the cream, it should have a very slight jiggle, but be mostly firm.
- After it is cooked, remove and let it chill in the refrigerator for a few hours.
Before serving, sprinkle with the top of the cream granulated sugar.
- With a blow torch, carefully scorch the sugar to let it melt and harden over the cream.
- The cream should be silky, and the sugar on top should be caramelized.
- For future tries: the heavy cream can have different flavors. You can add matcha powder, cocoa powder, or even steep tea bags for a deep smoky flavor.
Posted by: Mia / Content / New York, USA