6-8 servings
Heat almost to a simmer:
2 c. heavy cream
In medium bowl, stir with a wooden spoon just until blended:
8 large egg yolks ½ c sugar
/or 3 large eggs (I do the 3 eggs)
Gradually stir into the cream strain through fine mesh into a large bowl. Stir in:
¾ tsp. vanilla
Pour into 6-8 4 inch custard cups or ramekins and place in a preheated water bath. Set in 250° preheated oven, bake until set but still quivery in center about 1-1 ½ hours. Remove from oven & water bath & cool to room temperature. Cover each one tightly with plastic wrap and refrigerate for at least 8 hrs or up to two days. Shortly before serving, gently blot any liquid that has formed on the surface with paper towels. Then caramelize the tops by using small kitchen blowtorch.
After it has sat in refrigerator over night.
After you sprinkle sugar on top you caramelize it with a hand held torch.
As the sugar cooks it turns into this brown crispy crust. This one still needs more around the edges.
These are done, and ready to eat.
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