4 Serves
305 Mins
5 g
28 g
27 g
Preheat your oven to 165°C. In a saucepan, heat the heavy cream and vanilla bean until it just begins to simmer.
Ingredients, vitamins, and health benefits
Heavy Cream
Vanilla Bean
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EgyptianVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
89 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
221 mg / 1,250 mgPotassium
113 mg / 4,700 mgSodium
80 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
0 g / 28 gSugar
25 g / 50 gSaturated Fat
16 g / 20 gCholesterol
475 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
In a mixing bowl, whisk the egg yolks and granulated sugar together until smooth and slightly pale.
Slowly temper the hot cream into the egg mixture, whisking constantly to prevent curdling, then strain the mixture into ramekins.
Place the ramekins in a deep baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 40-45 minutes until the edges are set but the center still wobbles.
Remove from the oven, let cool to room temperature, then refrigerate for at least 4 hours. Before serving, sprinkle a thin layer of sugar over the top and caramelize with a kitchen torch.
Egg Yolks
Granulated Sugar
Vitamin A
308 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
3 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
89 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
221 mg / 1,250 mgPotassium
113 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
25 g / 50 gSaturated Fat
16 g / 20 gCholesterol
475 mg / 300 mgCaffeine
0 mgNet Carbs
7
g50
g6
g
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TaiwaneseZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
27 µg / 55 µgAlcohol
0 g