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Ingredients
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Custard Base
Topping
Method
Prepare the Custard
- 1
Heat the Cream
In a medium saucepan, combine the heavy cream and 1 cup of granulated sugar. Split the vanilla bean in half lengthwise, scrape the seeds into the cream mixture, and add the bean pod as well. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
- 2
- 3
Temper the Egg Yolks
Once the cream mixture is hot, remove it from the heat. Gradually pour the hot cream into the egg yolks while whisking constantly to prevent the eggs from scrambling.
- 4
Combine and Strain
After tempering, strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any coagulated egg bits.
Bake the Custard
- 5
- 6
Fill the Ramekins
Pour the custard mixture evenly into the ramekins.
- 7
Bake
Carefully place the baking dish in the oven and bake for 30-35 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
- 8
Cool
Remove the ramekins from the water and let them cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours or overnight.
Caramelize the Sugar
- 9
Prepare for Caramelizing
Once the custards are chilled, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each custard.
- 10
Caramelize
Using a kitchen torch, carefully melt the sugar until it forms a golden caramel crust. If you don't have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to avoid burning.
- 11
Serve
Allow the caramel crust to cool and harden for a minute before serving. Enjoy your homemade Crema Quemada!
