Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Chill Time: 2 hours
Total Time: ~2 hours 50 minutes
Estimated Calories: ~520 per serving
Estimated Protein: ~7g per serving
Ingredients
1 cup heavy cream
3 egg yolks
1/4 cup granulated sugar
1 tsp. vanilla extract
2 Tbsp. granulated sugar (for the top)
Directions
Step 1 – Preheat and set up Preheat your oven to 325°F. Place two ramekins in a baking dish that’s deep enough to hold water later. (this is your “water bath” setup sounds intense, it’s not)
Step 2 – Warm the cream (don’t rush this) Pour the heavy cream into a small saucepan and heat it over medium-low heat until it’s warm and slightly steaming. Do not let it boil. You should see a little steam, not bubbles going crazy. (boiling = bad, warm = perfect)
Step 3 – Mix the egg base In a bowl, whisk together the egg yolks, sugar, and vanilla until smooth and slightly lighter in color. You don’t need to over-whisk it, just make sure everything is fully combined. (this is your base keep it smooth)
Step 4 – Temper the eggs (this is the only “tricky” part) Slowly pour the warm cream into the egg mixture while whisking constantly. Go slowly, like a thin stream. If you dump it in all at once, the eggs cook too fast and turn into sweet scrambled eggs.
Step 5 – Fill the ramekins Pour the mixture evenly into your ramekins. If you see bubbles on top, you can lightly tap them or skim them off.
Step 6 – Create the water bath Carefully pour hot water into the baking dish around the ramekins until it comes about halfway up their sides. This helps the custard cook gently and evenly.
Step 7 – Bake low and slow Bake for 30–35 minutes. The edges should be set, but the center should still have a slight jiggle when you gently shake it.
Step 8 – Chill and set Remove from the oven, let them cool to room temperature, then refrigerate for at least 2 hours. This is where the texture fully sets.
Step 9 – Torch the top (the fun part) Sprinkle a thin, even layer of sugar over the top. Use a kitchen torch to melt it until it forms a golden, glassy crust. If you don’t have a torch, you can broil it briefly, but watch it closely. (this is the moment don’t burn it)
Rizz Tip
“Whoever cracks it cleaner… wins. Loser owes something.” 😏
