Once in a while, you just have to indulge. This recipe is pure decadence.
500 mL heavy cream
½ cup white sugar
2 teaspoons vanilla extract
8 egg yolks
Pre-heat oven to 325oF.
In heavy saucepot, scald cream and vanilla.
Mix eggs and sugar together in a steel bowl over a double boiler until they begin to ‘shine”.
Slowly temper hot cream into egg mixture, then return bowl to double boiler and cook 4 minutes while stirring.
Pour batter into ten 4-ounce ramekins and bake uncovered in a water bath at 325F for 16-20 mins until the edges are firm and the centre jiggles slightly.
Remove from water bath and allow to cool in fridge 2 hours before serving. Top with raw sugar immediately before service and use a torch to melt sugar into a crisp crust.