Description
A classic creamy custard dessert topped with a crisp caramelized sugar layer.
Ingredients
Scale
- 450 ml double cream (heavy cream)
- 50 ml full-fat milk
- 2 tsp vanilla extract (or vanilla bean paste)
- 5 large egg yolks
- 70 g caster sugar
- 6 tsp demerara sugar (or caster sugar for brûlée)
- 12 fresh raspberries (3 per ramekin)
- fresh mint leaves
Instructions
- Preheat the oven to 130°C (265F) fan.
- To a bowl, add egg yolks and caster sugar, and whisk gently until the sugar dissolves. We want to whisk gently to try not to incorporate lots of air.
- Add cream, milk and vanilla extract to a saucepan. Place the saucepan on the hob (stovetop) and heat the cream and milk mixture on a medium to low heat until just steaming and until bubbles are starting to form at the edges.
- Slowly pour the cream mixture over the yolks while whisking lightly until thoroughly combined.
- Pour the custard through a fine sieve into a jug then skim any foam (to prevent bubbles).
- Arrange ramekins in a deep roasting tin. Divide custard evenly into the ramekins.
- Pull out the oven shelf and place the roasting tin on the shelf. Pour recently boiled water into the tin to come halfway up the ramekins. Carefully push the oven shelf back in and close the oven door.
- Bake 30–40 minutes until edges are set and centres still wobble like jelly when nudged (no liquid slosh).
- Carefully lift ramekins from the water, cool to room temp, then chill at least 4 hours (or up to 24).
- When you’re ready to serve sprinkle each ramekin with 1 tsp sugar, tilting it around to completely coat the surface of the set custard.
- Caramelise the sugar with a blowtorch until it’s a deep amber (or put under a hot grill/broiler if your ramekins are grill-proof — watch them closely).
- Let the tops harden for a minute, then serve. I like to top mine with fresh raspberries and mint leaves.
Notes
- Chill the custard thoroughly for the best texture.
- Consult a reliable heat source for caramelizing the sugar topping.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: dessert
- Method: baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 25g
- Sodium: 70mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 200mg