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“title says it all. This is a delicious and incredibly simple recipe for a classic desert.”
READY IN:
1hr 15mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. preheat oven to 325.
  2. pour heavy cream into small saucepan and heat.
  3. slice vanilla bean and add to heavy cream.
  4. heat cream/vanilla bean to boiling.
  5. at boil, remove from heat, cover and let sit for 15 minutes.
  6. in medium mixing bowl, mix egg yolks and 1/2 cup sugar, whip slightly.
  7. when cream is ready, add slowly to egg and sugar mixture.
  8. pour mixture into ramekins (approximately 6 8oz. servings).
  9. place ramekins in a cake pan and fill cake pan with hot water til water is halfway up the side of the ramekin.
  10. cook until firm, but still jiggly in the center (about 45 minutes).
  11. place in fridge for about two hours (for up to about 3 days).
  12. remove from fridge and sprinkle top with a pinch of sugar.
  13. use torch or salamander to crisp the sugar and serve immediately.
  14. YUM!

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