Ingredients

The following ingredients have 8 Servings
  • 10 egg yolks
  • 1/2 cup sugar
  • 2 1/2 cups whipping cream
  • 1 tsp cinnamon
  • 1/4 cup sugar for caramelizing tops after cooking

Instruction

  • Preheat oven 300°F. Separate egg yolks from whites and save egg whites for another use.
  • In a large mixing bowl, beat together the egg yolks with the sugar until the sugar is dissolved and the mixture is a pale yellow. Add the whipping cream and cinnamon, and beat on low until well blended.
  • I pour the mixture through a strainer into your 8 ramekins (See Note 1) or custard cups to get rid of any foam or bubbles. (See Note 2)
  • Place the filled ramekins into a large roasting pan with sides (13x9") and carefully pour hot water around ramekins so that the water almost reaches the top of ramekins. Bake until set, about 50 minutes.
  • Carefully remove pan from oven and leave in the water bath until cooled.
  • Remove ramekins from water bath, wipe water off and place in refrigerator to chill for at least 2 hours.
  • Prior to serving, remove from refrigerator and sprinkle about 2 teaspoons of sugar over each custard top. Using a small, hand-held torch melt the sugar until a burnt caramel is made. If you don't have a torch, place under the broiler until sugar melts. *Optionally - Re-chill the ramekins to harden the sugar for 15 minutes then serve. (See Note 3)