Instructions
step 1 Preheat your oven to 325°F (160°C) and lightly grease or line a baking dish. /n
step 2 In a saucepan, heat heavy cream and milk over medium heat until warm but not boiling. /n
step 3 In a bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth. /n
step 4 Slowly pour the warm cream mixture into the egg mixture while whisking constantly to temper the eggs. /n
step 5 Stir in vanilla extract and mix until fully combined. /n
step 6 Pour the custard mixture into the prepared baking dish. /n
step 7 Place the dish in a larger pan and add hot water halfway up the sides to create a water bath. /n
step 8 Bake for 35–45 minutes until the custard is set but slightly jiggly in the center. /n
step 9 Let cool completely, then refrigerate for at least 2 hours. /n
step 10 Sprinkle sugar evenly over the top and caramelize using a kitchen torch or broiler before serving.
Storage and Reheating Tips
Store in the refrigerator for up to 3 days, covered tightly. For best texture, caramelize the sugar topping just before serving. Avoid freezing, as it may affect the custard’s smooth consistency.
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