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Ingredients
- 16 x egg yolks
- 2/3 c. granulated white sugar
- 4 c. heavy cream
- 2 tsp pure vanilla extract
- 1/2 c. granulated white sugar for caramelized tops Preheat oven to 300 degrees.
Directions
- In a large bowl, whisk together egg yolks and sugar till sugar has dissolved and mix is thick and pale yellow. Add in cream. Continue whisking till well blended. Strain into large bowl, skimming any foam or possibly bubbles.
- Divide mix proportionately among 12 ramekins or possibly custard c.. Place a paper towel on bottom of a large baking dish to keep ramekins from sliding. Place filled ramekins into baking dish. Place dish on center rack of oven. Fill dish with hot water till water reaches halfway up sides of ramekins.
- Bake till set around edges but still loose in center, about 40-50 min.
- Remove from oven but leave ramekins in water bath till cold. When cold, remove from water. Refrigerateat least 2 hrs or possibly up to 2 days.
- Before serving, sprinkle about 1 1/2 tsp. sugar over each custard. Use a small, hand-held torch to caramelize sugar. If you do not have a torch, place ramekins - a few at a time - under broiler till sugar melts.
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