Directions:
Preheat oven to 300°F (150°C). Place 6 ramekins in a baking dish and set aside.
In a mixing bowl, whisk together egg yolks and 1/2 cup sugar until smooth and creamy.
In a saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and stir in vanilla extract.
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly until well combined.
Strain the mixture through a fine-mesh sieve into a large bowl to remove any lumps.
Pour the custard evenly into the prepared ramekins. Fill the baking dish with hot water halfway up the sides of the ramekins.
Bake in the preheated oven for 30 to 35 minutes, or until the custards are set but still slightly wobbly in the center.
Remove the ramekins from the water bath, let them cool to room temperature, then refrigerate for at least 2 hours or overnight until fully chilled.
Just before serving, evenly sprinkle the tops of the custards with a thin, even layer of the remaining white sugar. Caramelize the sugar using a kitchen torch until it forms a golden-brown crust. Alternatively, place the ramekins under a broiler for a few minutes until the sugar caramelizes.
Allow the caramelized sugar to harden for a few minutes before serving.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 2 hours 55 minutes
Kcal: 387 kcal | Servings: 6 servings