That golden sugar top hits every time ✨ @missbakersbites
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RECIPE:
Ingredients
● 2 1/2 cups heavy whipping cream
● 5 large egg yolks
● 1/2 cup sugar, plus extra for caramelizing
● 1 pinch sea salt
● 1 vanilla bean, split and scraped or 1 tsp vanilla bean paste
Directions
1. Preheat the oven to 325 degrees. Pour heavy cream, vanilla bean seeds and bean pod into a medium saucepan over medium heat. As soon as it starts to simmer, remove from heat and strain through a fine mesh sieve. Set aside.
2. In a medium bowl, whisk together egg yolks, sugar, and salt. Slowly whisk in the hot cream. Start very slowly to avoid scrambling your eggs.
3. Strain the custard through a fine mesh sieve and discard anything left in the sieve. Place 4 6-ounce ramekins into a 9×13 casserole dish and divide the custard into each ramekin.
4. Carefully pour boiling water into the baking dish about halfway up the sides of the ramekins. Bake for 40-45 minutes, or until the edges are set but the centre has a slight wobble.
5. Allow the custards to cool completely in the water bath before transferring to the fridge to chill, at least 2 hours or up to 2 days.
6. When ready to serve, sprinkle 1 – 1 1/2 teaspoons of sugar evenly over the top of each custard. Use a blow torch to caramelize the sugar until bubbly and a dark amber colour. Serve immediately and enjoy!
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