What can I say save that it's deliciously sweet, rich and delectable, and ideal for a candlelit meal for two? After reading all that, you'll want to make sure you have this recipe bookmarked for the rest of your life.
Some of my recipes ask for only egg whites (macarons, meringue), but I have no idea what to do with the egg yolks. Instead of throwing them away, I make this delicious dessert. My husband and I both found ourselves closing our eyes and letting the richness coat our taste senses, wanting it would linger on our tongues for longer.
There aren't many ingredients needed, so make sure you're using the freshest ones possible. A "melt in your mouth" dessert course during a romantic meal can be achieved with the correct consistency and combination of egg yolks, sugar, and cream.
This dish is perfect for two people. I've baked these in a large, 14-ounce ramekin since it's more convenient for serving a crowd, but you could just as easily use two smaller, 6-ounce ramekins if you prefer. Since the custard must cool and harden in the fridge for hours before the sugar on top can be caramelized into a crispy, glassy coating using a kitchen torch, this is a "make ahead" dish.
The perfect love potion to serve as dessert during a romantic dinner to win over the one you've been crushing on, and let them realize right away that you're the one for them.
Makes 2- 6oz ramekins or 1- 14oz ramekin
Ingredients:
1 cup heavy cream
1 tsp vanilla extract
3 large egg yolks
1/4 cup granulated sugar
1 tsp granulated sugar for topping
Fresh berries (optional)
Let's Bake!
1. Preheat oven to 300 degrees. Place a rack in the center of your oven.
2. Bring a saucepan of water to a boil and set aside until needed.
3. Combine egg yolks and sugar in a bowl and beat until pale yellow and thick (4 minutes)
4. Whisk in heavy cream and vanilla extract into the egg mixture until smooth and well combined.
5. Place ramekins in a baking pain, then fill ramekin/s with custard mixture.
6. Pour the boiling water into the pan to come halfway up the side of the ramekin, being careful not to splash any water into the mixture.
7. For 6oz ramekins: Bake for 30 minutes. For 14 oz ramekins: Bake for 55 to 60 mins, or until set but still slightly loose in the center (The custard should still wobble and move slightly.)
8. Remove from oven and allow to cool in the pan for 15 minutes then transfer to a wire rack to cool to room temperature.
9. Place in the refrigerator for 2 hours to cool completely.
10. Once the custards have cooled, sprinkle the top evenly with granulated sugar. Using a kitchen torch, carefully brown the top to caramelize the sugar to form a hard candy coating.
11. Let it cool before serving. Enjoy!
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