This elegant French dessert is a combination of a rich, creamy vanilla custard base and a crunchy caramelized topping.
Ingredients
1 TSP vanilla bean paste
10.5 OZ / 300 ML heavy cream
4 EA egg yolks
2 OZ / 50 G caster sugar
2 TBSP brown sugar
17.5 OZ / 500 ML hot water
Directions
Separate the egg yolks. Add vanilla and cream into the mixing bowl. Heat the cream for 5 minutes / 195°F|90°C / speed 1 / stir. Once done, remove and set aside. Clean out your mixing bowl.
Add egg yolks and caster sugar to the mixing bowl. With the butterfly whisk, mix for 3 minutes / speed 4.
Remove the measuring cup. Slowly pour the cream mixture into the egg through the hole on the lid while the blade is turning for 1 minute / speed 2 / stir.
Place the ramekins in a deep baking dish and add the hot water. Once done, divide the custard between 6 ramekins. Bake in a preheated oven at 320°F / 160°C for 30 minutes. Allow to cool at room temperature before putting them in the fridge for at least 4 hours.
Take out the ramekins from the fridge. Sprinkle the brown sugar on top. Use a fire torch to melt the sugar. Allow to settle for 2 minutes before serving.
