The name of this famous dessert means ‘Burnt Cream’ in French. The name is accurate because this dessert is consisting of rich cream-base custard topped with a layer of hardened caramelised Sugar. We actually bought a blowtorch to make this dessert. The investment was worth it as all my family members love this dessert and the blowtorch has been used many times.
*Note: I used my 1 cup capacity Ramekins, which were slightly too large for this recipe. 3/4 cup capacity would be better suitable.
5 Egg Yolks
1/4 cup Caster Sugar *OR 1/3 cup for sweeter flavour
2 cups (500ml) Thickened Cream
*Note: If you want to make the dessert lighter, use Milk for a part of the amount. e.g. 1 cup Thickened Cream and 1 cup Milk
1 Vanilla Pod OR 1 teaspoon Vanilla Extract
Extra Caster Sugar OR Brown Sugar for topping
- Preheat oven to 150°C. Place a folded tea towel in a roasting pan and place ramekins on the towel.
- Place Cream in a saucepan, add Vanilla Pod and scraped seeds (OR Vanilla Extract), and heat over low heat, stirring occasionally, until it just starts to bubble, then remove from heat.
- Meanwhile, whisk Egg Yolks and Caster Sugar in a heatproof bowl. Gradually whisk in Cream until combined.
- Strain the mixture into a jug and pour into the ramekins. Add boiling water to the pan about 2cm up the sides of the ramekins. Bake for 30-35 minutes or until softly set. *Note: The mixture will be wobbly when cooked.
- Remove ramekins from the pan and allow to cool. When cooled, cover, and leave in the fridge until chilled completely.
- When it is ready to serve, sprinkle 1 teaspoon Caster Sugar (OR Brown Sugar) and spread it to cover completely. Then use a blowtorch to caramelise it.