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2 cups whipping cream 35% 250 mL
4 egg yolks 4
1/2 cup granulated sugar 125 mL
1 tsp vanilla extract 5 mL
granulated sugar to top
Heat cream over low heat until bubbles form around edge of pan. Beat egg yolks and sugar together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla.
Pour into 6 custard cups (6 oz/175 mL).
Place custard cups on baking pan that has about 1/2 inch/1 cm water in the bottom. Bake at 350°F/180°C until set, about 45 minutes.
Remove custard cups from water and refrigerate until chilled. Sprinkle each custard with about 2 tsp/10 mL sugar. Place on top rack under broiler and cook until topping is medium brown.
Chill before serving.
4 egg yolks 4
1/2 cup granulated sugar 125 mL
1 tsp vanilla extract 5 mL
granulated sugar to top
Heat cream over low heat until bubbles form around edge of pan. Beat egg yolks and sugar together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla.
Pour into 6 custard cups (6 oz/175 mL).
Place custard cups on baking pan that has about 1/2 inch/1 cm water in the bottom. Bake at 350°F/180°C until set, about 45 minutes.
Remove custard cups from water and refrigerate until chilled. Sprinkle each custard with about 2 tsp/10 mL sugar. Place on top rack under broiler and cook until topping is medium brown.
Chill before serving.