1
Heat heavy cream with vanilla extract over medium-low heat. Remove. In a bowl, whisk together egg yolks, 4 tablespoons granulated sugar, and a pinch of salt.
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2
Slowly pour a little of the warm cream into the egg mixture while whisking continuously to temper the eggs. Then gradually add the rest of the cream.
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3
Set the ramekins in a baking pan. Pour enough boiling water into the pan so it reaches about halfway up the sides of the ramekins. Bake in the preheated oven for about 35 minutes.
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4
Refrigerate for at least 4 hours. Sprinkle the remaining sugar evenly. Use a kitchen torch to melt and caramelize the sugar until it becomes a crisp.
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