Directions
- 1Whisk together egg yolks and sugar in a bowl.
- 2Heat cream and vanilla in a saucepan until it simmers.
- 3Pour hot cream into the yolk mixture while whisking.
- 4Divide the custard into ramekins and use a torch to remove large bubbles from the surface.
- 5Steam for 13 minutes with the lid slightly open (use a chopstick to keep it open).
- 6Chill for at least 2 hours.
- 7Sprinkle sugar on top and caramelize with a blow torch.
Ingredients
- 3 each egg yolks
- 0.25 cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla bean paste
Equipment
bowlwhisksaucepanstrainerramekinssteamerbutane blow torch
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