This elegant French dessert is made with rich vanilla custard and a layer of sugar caramelized with a flame. The crisp sugar topping that cracks under a spoon contrasts with the soft custard beneath it.
Heat the cream over low heat for 5 minutes without bringing it to a boil.
Whisk the egg yolks, sugar, and vanilla, then slowly pour in the hot cream while whisking.
Divide the mixture among small ramekins. Set them in a water bath and bake in an oven preheated to 150°C / 300°F for 30–35 minutes, until the edges are set and the center jiggles slightly.
Chill in the refrigerator for at least 3 hours.
Sprinkle brown sugar over the top and caramelize it with a torch or under the broiler.
Serve immediately.
Before caramelizing the sugar topping, store the custards in a covered container in the refrigerator for up to 3 days. Caramelize the sugar just before serving. Allergens: the ingredient list includes milk and dairy products and eggs. Check packaged product labels for other allergens.
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