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List of ingredients

  • 6 egg yolks, room temperature
  • 1/2 cup (100g) sugar
  • 1 1/2 tsp (7g) vanilla extract
  • 2 cups (500g) whipping cream (35% fat)
  • 4 tbsp (60g) sugar, for caramelizing the top

Cooking Instructions

Step 1
Preheat the oven to 300 degrees Fahrenheit (150C). .
Step 2
Whisk together the egg yolks, sugar, and vanilla in a medium mixing bowl until thick, fluffy, and light yellow in colour.
Step 3
In a saucepan, heat the cream until it just starts to bubble around the edges. Pour a little at a time over the egg yolks. Make sure to stir continuously.
Step 4
In a larger pan, place 4 (8oz-220g) ramekins. Pour the mixture into a pitcher to make pouring simpler. Fill the ramekins evenly with the mixture. Pour hot water into the pan until halfway up the sides of the ramekins and place on the even rack.
Step 5
Bake for 30-35 minutes, or until the core is set and trembling.
Step 6
Take the ramekins out of the hot water and set them aside to cool to room temperature. Refrigerate for at least 2 hours or up to 24 hours.
Step 7
Sprinkle 1 tbsp (15g) sugar on top of each ramekin before serving. To make a crispy crust, melt the sugar with a torch.
Step 8
Allow for a 5-minute cooling period before serving.

Nutrition (per serving)

Protein: 6.8g

Carbohydrates: 41.8g

Fat: 26.6g

Cholesterol: 453mg

Sodium: 55mg

Recipe Notes

  • The sugar is poured over the top and caramelised just before serving to shape the incredible hard caramel on top.

Farm to Table does not own any of the recipes set out in this website. All credit and ownership for such recipes remains with the creator of such recipes. 

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