Recipe Details
Ingredients
-
1cupheavy cream
-
3tablespoonswhite sugar
-
3largeegg yolks
-
¼teaspoonvanilla extract
-
2tablespoonswhite sugar, divided
Cooking Directions
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Whisk together cream and 3 tablespoons sugar in a microwave-safe bowl until combined. Cook in the microwave until warm, 1 to 2 minutes; whisk again to dissolve sugar. Whisk in egg yolks and vanilla until smooth.
-
Pour cream mixture into 2 ramekins set in a roasting pan. Pour enough hot water into the pan to reach halfway up the sides of the ramekins.
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Bake in the preheated oven until custard is set but slightly jiggly in the center when shaken, about 50 minutes. Remove ramekins from hot water and chill in the refrigerator until cold, at least 2 hours.
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Sprinkle 1 tablespoon sugar evenly over the top of each dessert. Use a kitchen torch to melt and lightly toast sugar topping until brown and bubbly, about 30 seconds. Let sugar topping cool to harden before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories612 | |
| % Daily Value * | |
| Total Fat 51g |
65% |
| Saturated Fat 30g |
149% |
| Cholesterol 470mg |
157% |
| Sodium 57mg |
2% |
| Total Carbohydrate 36g |
13% |
| Total Sugars 32g |
|
| Protein 6g |
|
| Vitamin C 1mg |
4% |
| Calcium 110mg |
8% |
| Iron 1mg |
4% |
| Potassium 118mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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