A simple and delicious recipe adapted from BBC UK. No gas for torch this time, but will try to caramelize next time! (but it was still great without; still had a slight crust on top) Love the new red ramekins :) We ate it hot fresh from the oven and saved one in the fridge - even creamier the next day after refrigerating.
Makes 6 to 8 (depending on size of ramekins. I made 8)
Ingredients
- 500 ml cream
- 6 egg yolks
- 3/8 cup sugar
Directions
- Preheat oven to 300 F.
- Pour cream in saucepan. Bring cream to boiling point, then reduce heat and simmer for 5 minutes.
- Whisk egg yolks and sugar until pale and fluffy.
- Pour cream into egg mixture and mix well until thickened.
- Pour mixture in ramekins.
- Fill large roasting tray with hot water and place ramekins in, making sure water is halfway up the outsides (bain-marie). (I used a shallow pan which covered just a bit but still worked fine)
- Bake for 40-45 minutes.
- To caramelize: sprinkle teaspoon of sugar on the surface and caramelize with blow torch.
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