- 1 1/4 cups heavy cream
- 1/2 cup whole milk
- 3 la rge egg yolks
- 1/3 cup sugar
- 2 tbsp pure vanilla extract
- About 6 tbsp sugar for topping
Center a rack in the oven and preheat the oven to 200 F.
Put six shallow (an inch high and 4 inches in diameter) baking dishes on a baking sheet.
Bring cream and milk to a boil, remove from heat.
In a 1- or 2-quart glass measuring cup (works much better) or medium bowl, whisk egg yolks, sugar and v
anilla together until well blended.
Still whisking, drizzle in one quarter of the hot liquid and temper the yolks. Pour in the rest of the liquid, mix and strain it into the baking dishes.
Bake the custards for 50-60 minutes or until the centers are set. Tap the sides of the dishes and the custards should hold firm.
Let the custards cool until they reach room temperature. Cover each with plastic wrap and refrigerate at least 3 hours. Sprinkle each custard evenly with 1 tbsp sugar. You can use a blow torch to brown the sugar. I used a creme brulee iron.