~ 3 cups of heavy cream
~ 1 cup of sugar
~ 4 extra large eggs yolks
~ 1 extra large egg
~ 1tsp of vanilla extract
~ 2-3 tbsp of soft butter
|~ Preheat the oven to 300 degrees (see conversions).
~ Boil a large sauce pan of water.
~ Using a blender, add the 4 egg yolks, 1 egg and 1/2 a cup of sugar.
~ Blend on low speed just until the ingredients are combined.
~ Pour the cream in a small sauce pan and heat on low heat for about 6-7 minutes making sure it doesn’t boil.
~ Slowly and gradually pour the hot cream into the blender with the eggs and sugar.
~ Add the vanilla extract and blend to mix all ingredients.
~ Using a ladle transfer the cream mixture evenly into small bowls, called ramekins.
~ Place the ramekins into a baking or roasting pan and pour hot water, enough to at least cover half way on the outside of the ramekins.
~ Bake for 30-40 minutes until the caster is set.
~ Remove the ramekins from the baking pan, allow them to cool to room temperature and refrigerate for about 2 hours.
~ Sprinkle 1 1/2 – 2 tbsp of sugar in each ramekin.
~ Heat up the sugar with a kitchen torch keeping the flame 1-2 inches away from the sugar until the sugar babbles and turn umber.
~ Wait 1-2 minutes for the sugar to crystallize and serve.
~ Good luck and enjoy.