Heat heavy whipping cream to a simmer (do not boil).
Mix egg, yolks and sugar together well.
Add cream to egg mixture slowly so not to curdle the eggs.
Add mixture back into saucepan and heat to very warm.
Strain mixture through fine mesh strainer to be sure mixture is lump free.
Pour mixture into ramekins and place in baking pan with high sides.
Pour water into pan so it goes half way up the ramekin.
Bake in 300 degrees for 35-40 minute until just a little jiggle is seen.
Remove from oven place on tray, cover and place in refrigerator.
Chill and just before serving sprinkle liberally with sugar and brown using a hand held torch or under the broiler.
Serve and enjoy!
Ingredients
Directions
Heat heavy whipping cream to a simmer (do not boil).
Mix egg, yolks and sugar together well.
Add cream to egg mixture slowly so not to curdle the eggs.
Add mixture back into saucepan and heat to very warm.
Strain mixture through fine mesh strainer to be sure mixture is lump free.
Pour mixture into ramekins and place in baking pan with high sides.
Pour water into pan so it goes half way up the ramekin.
Bake in 300 degrees for 35-40 minute until just a little jiggle is seen.
Remove from oven place on tray, cover and place in refrigerator.
Chill and just before serving sprinkle liberally with sugar and brown using a hand held torch or under the broiler.
Serve and enjoy!
