We get to enjoy treats like these when our farm-fresh eggs are plentiful. Turn everyday ingredients like eggs, whipping cream, and sugar into a classic custard with make-ahead qualities.
6 egg yolks
2 cups whipping cream
1⁄3 cup granulated sugar
1 teaspoon vanilla
8 teaspoons granulated sugar
Heat oven to 350°F. In a 9×13-inch dish, place 4 (6-oz) ceramic ramekins.
In a small bowl, lightly beat egg yolks with a wire whisk. In a large bowl, stir whipping cream, 1/3 cup granulated sugar, and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
Carefully place the pan with ramekins in the oven. Pour enough boiling water into the pan, being careful not to splash water into the ramekins until the water covers two-thirds of the height of the ramekins.
Bake 30 to 40 minutes or until the top is light golden brown and sides are set (centers will be jiggly).
Using tongs or grasping the tops of ramekins with a pot holder, carefully transfer ramekins to the cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours.
Uncover ramekins; gently blot any liquid from the tops of custards with a paper towel. Sprinkle 2 teaspoons of granulated sugar over each chilled custard. Holding a kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with a torch for about 2 minutes, moving flame continuously over sugar in a circular motion, until sugar is melted and light golden brown. Serve immediately, or refrigerate up to 8 hours before serving.
And there you have it! A wonderfully delicious dessert that isn’t as intimidating to make as most people think. Tell me in the comments if you like crème brûlée and have made it before.