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“This is so silky smooth and decadent.”
READY IN:
2hrs 40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 9 egg yolks
  • 34 cup superfine sugar, plus
  • 6 tablespoons superfine sugar
  • 1 quart heavy cream
  • 1 teaspoon real vanilla

Directions

  1. Preheat oven to 325°F.
  2. In a large bowl cream together egg yolks and 3/4 cup sugar with a whisk till pale yellow and thick.
  3. Pour creme into medium saucepan over low heat.
  4. Bring cream to a brief simmer, do not boil and add vanilla.
  5. Remove from heat and temper the egg mixture by adding 1/2 cup of cream at a time while continuously whisking to keep eggs from cooking.
  6. Keep whisking till all cream is added.
  7. divide into six 6-oz ramikins about 3/4 way full.
  8. Place ramekins in roasting pan and add water to pan till about 1/2 way up sides of ramikins.
  9. Bake till barely set around the edges, 40 minute.
  10. If starts to brown place a piece of foil on top.
  11. Remove from heat and let cool at room temperature.
  12. Transfer ramekins to fridge.
  13. Chill for about 2 hours.
  14. Sprinkle each w/ 1 tbsp sugar, hold a kitchen torch 2 inches over surface and use just long enough to brown the sugar.
  15. Garnish with fruit, raspberry sauce, cookies-- whatever--and serve immediately.

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