Classic vanilla custard with a perfectly caramelised sugar crust.
Room temperature — cold yolks scramble when tempered
Warm cream with vanilla pod until steaming. Whisk egg yolks with 75g sugar until pale.
Temper cream into yolks, strain and pour into ramekins. Bake at 150°C in a bain-marie for 35–40 minutes.
💡 The custard should have a slight wobble in the centre when done.
Chill completely. Sprinkle remaining sugar on top and caramelise with a blowtorch.
2026-08-03 · 30 ramekins
2026-08-04 · 24 ramekins