Preheat oven to 350F. Separate the 4 eggs. Put the yolks into a medium sized bowl. Place the 4 tablespoons of sugar in a microwavable bowl and add the heavy cream. Whisk gently and put in the microwave for 2 minutes to dissolve the sugar. In the other bowl, whisk the egg yolks to smooth out. Add the salt and vanilla to the egg yolks. After the cream/sugar mixture comes out of the microwave, add the egg yolk mixture and whisk it well.
After it is well whisked pour it into 6 ramekins leaving about 1/2-1cm from the top edge.
Put the ramekins in a roasting pan and fill the roasting pan with hot water from the tap so the ramekins are immersed in water at least 1/2 way up.
Bake at 350F for 40 minutes. They should still be jiggly when you pull them out. Let them cool a bit, then pop them in the fridge and let them chill overnight.
When you're ready to serve, sprinkle granulated sugar on the surface of each ramekin and with a mini blow torch caramelize the sugar until it is a light brown color.
No torch? Try the broiler in the oven. Enjoy the first crack of the spoon on the top and indulge in the rich custard. I sometimes add Grand Marnier instead of vanilla.
It's a fail proof recipe.
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|Serving Size: 1 Serving (113g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 291 (91%)|
|Amt Per Serving||% DV|
|Total Fat 32.3g||43 %|
|Saturated Fat 19.1g||96 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 231.4mg||71 %|
|Sodium 127.3mg||4 %|
|Potassium 107.2mg||3 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.6g|
|Protein 5.4g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 319
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