Burnt Caramelized Custard

I don’t know about you but there’s something comforting about that caramelization of sugar. Like you feel that love, the warmth and it instantly brings you home. Ahh, this recipe! burnt caramel that is made to add a deep flavor to a rich custard-based and infused with speckles of vanilla beans!



  • 6 egg yolks, room temperature
  • 1/2 cup (100g) sugar
  • 1 1/2 tsp (7g) vanilla extract or 1 vanilla bean, split lengthwise OR 1 tablespoon vanilla bean paste
  • 2 cups (500g) heavy cream (35% fat)
  • 4 tbsp (60g) sugar, for caramelizing the top 



  1. Preheat the oven to 300°F.
  2. In a medium bowl, whisk together the egg yolks with sugar and vanilla until it is pale yellow, thick and creamy. Set aside
  3. In a saucepan. Heat the whipping cream until just before it begins to boil in the edges. Pour the egg yolk mixture very slowly while stirring continuously. Let it cool for a bit and transfer to a pitcher for easier pouring transfer.
  4. Place 4 (8oz-220g) ramekins into a large rack or baking pan. Pour the mixture evenly into the ramekins. Place on the oven rack and pour hot water into the pan until halfway up the sides of the ramekins.
  5. Bake for about 30-35 minutes until set and trembling into the center. Remove the ramekins from the hot water and let cool at room temperature. Refrigerate for at least 2 hours or overnight.
  6. Before serving, spread 1 tbsp sugar on top of each ramekin. Use a torch to melt the sugar and create a crispy crust.


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