- 1 extra-large Egg
- 4 extra-large Egg yolks
- 1/2 cup pure Cane Sugar, plus additional for glazed top
- 3 cups Heavy Cream
- 1 tablespoon G-Free Vanilla Bean Extract ‘CRUSH’
Preheat oven to 300 degrees.
Mix the egg, egg yolks and 1/2 cup of sugar in the bowl of an electric mixer with a paddle attachment. Scald the cream in a small heavy saucepan but not to boiling. With the mixer on low speed, slowly add the cream to the egg mixture. Shake the Vanilla “CRUSH” bottle to distribute the seeds evenly, measure and add to mixture. Pour into 6 to 8 ounce small ramekins until almost full.
Place ramekins into baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes until set when shaken. Remove the ramekins from the water bath and refrigerate until firm.
Place 1 tablespoon of sugar on top of each custard and spread evenly. Heat with a kitchen blowtorch until the sugar lightly caramelizes. Allow sugar glaze to harden and serve!
Recipe Courtesy: Sonoma Syrup Co.