 | | Directions |
- Preheat oven to 350° F degrees.
- In a mixing bowl, beat egg yolks until slightly thickened. Gradually stir in sugar and salt.
- Heat the cream in a saucepan over medium heat. Remove from heat before cream comes to a boil. Slowly stir into egg mixture. Add vanilla.
- Divide the mixture into 4 ramekins and place them in a baking pan. Fill the pan with water about half way up the ramekins to make a water bath. Bake for 45-60 minutes until firm.
- Remove from oven and allow to cool. Sprinkle the top with sugar and carmelize with a kitchen torch. Garnish with raspberries or strawberries.
Tip: Brown sugar may be substituted for the granulated sugar, but you may want to increase the amount to 1 tablespoon per serving. |
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Cook Time: 45 minutes
Servings: 4
Serving Size: 1 each
|  | | Ingredients | | - | | 4 egg yolks |
| - | | 1 teaspoon vanilla |
| - | | 3 tablespoons granulated sugar |
| - | | 2 cups cream |
| - | | 1 pinch salt |
| - | | 1/2 cup fresh raspberries or sliced strawberries |
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