1teaspoonpure vanilla extract DO NOT USE IMITATION
¼cupdemerara sugar for top
Instructions
Preheat oven to 300 degrees.
Use 4-inch round, ¾-inch deep custard dishes. Place in casserole dish and fill the dish half way with water.
In a stainless steel bowl, whisk yolks and sugar until sugar dissolves and mixture is pale yellow. Add cream and whisk until smooth. Strain, skimming off any foam or bubbles.
Divide into dishes. Bake for 40-50 minutes until custard is set and tooth pick inserted in center comes out clean. Let cool to room temperature. Sprinkle with sugar and brown with blow torch. Keep torch 5 inches from custard, spinning dish to evenly caramelize.
Notes
Chef’s Secret: If you like fresh vanilla beans, store beans in your sugar canister. This will scent the sugar and you can eliminate the extract from the recipe.
Variations
Frangelico: Add 2 tablespoons Frangelico with creamBaileys Irish cream: Add 3 tablespoons Irish cream to creamKahlua: Mix ¼ cup Kahlua, plus 1 teaspoon instant coffee into creamGrand Marnier: Mix 3 tablespoons Grand Marnier, plus zest of 1 orange. Let steep 20 minutes. Strain then bake.