Need: 5 egg yolks, 105g sugar, 1/4 tsp vanilla, 12floz heavy cream, and 4floz milk
1
Combine milk and heavy cream in a pot.
2
Don’t forget the vanilla!
3
Combine egg yolks and sugar
4
Slowly add in the mixture and stir fast!!
5
Mix to make sure it’s all combined!
6
Fill up the ramekins with the custard mixture
7
Place your pan with the ramekins in the preheated oven (325F)
8
Fill your pan 2/3 full with water & bake @325F
9
You’ll know the custard will be done when firm but jiggly in the middle when moved
10
Allow the ramekins to cool in the water bath 
11
Once cool to touch, cover and place in fridge and wave bye 👋🏻for 4 hours or up to two days
12
Once chilled, get the sugar for topping
13
Coat the top with sugar completely
14
Torch the tops!!!!
15
Add some topping!
16
My shop
Check out the products I love
Water
In 3 guides
Bread Flour
In 3 guides
Instant Yeast
In 2 guides
Dry Milk Powder
In 2 guides
Butter
In 2 guides
Eggs
In 2 guides
Salt
In 2 guides
Egg Wash
In 1 guide
Caraway Seeds
In 1 guide
Rye Flour
In 1 guide
Cheddar Cheese
In 1 guide
Sauted Onion
In 1 guide
Herbs Of Choice
In 1 guide
Pickled Jalapenos
In 1 guide
Olive Oil
In 1 guide
Sugar
In 1 guide
Vanilla
In 1 guide
Cinnamon
In 1 guide
Half & Half
In 1 guide
Pecans
In 1 guide
Corn syrup
In 1 guide
Brown Sugar
In 1 guide
French Bread
In 1 guide
Starter Dough (old Dough)
In 1 guide
View full shop
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.