This is a perfect dessert for an occasion. It delicious, easy to prepare and will be an absolute hit at all the parties.
Some of the ingredients mentioned in the recipe are
Ingredients
Whipping cream: 1 cup
Vanilla extract: 1 tsp
Egg Yolks: 2.5
Castor Sugar: 1/4 cup plus extra for the caramelising
Salt: a pinch
Instructions
Preheat your oven to (150 C)
Heat the cream in a saucepan over medium heat until it just begins to boil. Remove from heat, add the vanilla extract ,cover it and let sit for about 15 minutes to infuse the vanilla flavor.
Using a hand blender/electric whisk, blend the egg yolks, sugar, and a pinch of salt together in a bowl until the mixture is smooth and the sugar begins to dissolve.
Gradually add the warm cream to the egg mixture, stirring constantly to prevent the eggs from cooking.
Strain the mixture through a fine sieve into a large bowl, skimming off any foam or bubbles.
Arrange ramekins in a baking dish, and pour the custard mixture into the ramekins.
Prepare a water bath by pouring hot water into the baking dish until the water comes about halfway up the sides of the ramekins.
Bake in the preheated oven for about 35 minutes, or until the custards are just set but still slightly wobbly in the center.
Remove from the oven and water bath, then let cool to room temperature. After cooling, refrigerate for at least 2 hours or up to 2 days.
Sprinkle each custard with a thin layer of sugar, ideally about one to two teaspoons per ramekin.
Caramelize the sugar using a kitchen torch. Hold the torch about 6 inches from the sugar, moving it around until the sugar melts and forms a golden caramel.
Let the sugar harden for a minute or two before serving. Serve cold.