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New Recipe
Course: Dessert Cuisine: French Prep Time: 20 minutes Cook Time: 25 minutes Resting time: 2 hours Calories: 350kcal Servings: 4 people
- Ramekins - Mixing Bowls - Whisk - Saucepan - Fine-mesh sieve - Baking dish for water bath - Kitchen Torch or Oven Broiler
- 4 ounce oval ramekins - 5 large egg yolks - 3/4 cup granulated sugar divided - 3 cups heavy cream - 1/2 tbps espresso powder - 1/4 tbps salt - 1 tbps pure vanilla extract
1. Preheat oven to 325°F (160°C).Gather ingredients. 2. Whisk yolks aad sugar until smooth and pale. 3. Simmer cream and vanilla extract in a saucepan.
4. Slowly pour hot cream into egg mixture, whisking constantly. 5. Strain through sieve to ensure smoothness. 6. Pour custard into ramekins, place in a water bath, bake for 30-35 mins until set.
4. Slowly pour hot cream into egg mixture, whisking constantly. 5. Strain through sieve to ensure smoothness. 6. Pour custard into ramekins, place in a water bath, bake for 30-35 mins until set.