chillyfillmores
– 8 shallow 4-ounce oval ramekins – 5 large egg yolks – 3/4 cup (150g) granulated sugar, divided – 3 cups (720ml) heavy cream or heavy whipping cream* – 1/2 teaspoon espresso powder (optional but recommended)* – 1/4 teaspoon salt – 1 and 1/2 teaspoons pure vanilla extract*
Ingredients
Preheat your oven to 325°F (163°C). In a bowl, whisk together the egg yolks and 1/2 cup (100g) of the sugar, then set it aside.
In a medium saucepan, heat the heavy cream, espresso powder (if using), and salt over medium heat until it just starts to simmer.
Remove it from the heat and stir in the vanilla extract. Take about 1/2 cup of the warm cream and slowly whisk it into the egg yolk mixture to prevent the eggs from scrambling.
Then slowly whisk the egg mixture back into the rest of the warm cream. Place 8 shallow 4-ounce ramekins in a large baking pan, and pour the custard evenly into each one.
Carefully pour hot water into the baking pan until it reaches about 1/2 inch up the sides of the ramekins.
Using oven mitts, place the baking pan in the oven and bake for about 30–35 minutes, or until the edges are set and the centers are slightly jiggly.
You can also check with a thermometer; it should read 170°F (77°C). Once done, remove the ramekins from the water and place them on a wire rack to cool for at least 1 hour.
Then loosely cover and refrigerate for at least 4 hours or up to 2 days. Before serving, sprinkle the remaining sugar on top of each custard and use a kitchen torch to caramelize the sugar until it forms a crisp, golden layer.
Serve immediately, or chill for up to 1 hour before serving—the caramelized topping is best enjoyed fresh.