Directions

1. 1

   Preheat your oven to 325°F (160°C). Arrange four ramekins in a baking dish and set aside.

2. 2

   Pour the heavy cream into a saucepan and warm it over medium heat until it just begins to steam (do not boil). Remove from heat and let cool slightly.

3. 3

   In a medium bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and ribbony, about 2 minutes. Stir in the vanilla extract.

4. 4

   Slowly pour the warm cream into the egg yolk mixture while whisking constantly to temper the yolks and prevent scrambling. Whisk until smooth and combined.

5. 5

   Strain the custard mixture through a fine-mesh sieve into a pouring vessel to remove any lumps or cooked egg bits.

6. 6

   Carefully divide the custard among the four ramekins, filling them nearly to the top.

7. 7

   Pour hot water into the baking dish around the ramekins until the water reaches halfway up the sides of each ramekin, creating a water bath.

8. 8

   Bake in the preheated oven for 35-40 minutes, until the custards are just set around the edges but still jiggle slightly in the very center when gently shaken. The internal temperature should reach 160°F at the center.

9. 9

   Remove the ramekins from the water bath and let cool to room temperature, then refrigerate for at least 4 hours or overnight.

10. 10

    Just before serving, pat the tops of the chilled custards dry with a paper towel. Divide the raw sugar evenly among the ramekins, sprinkling it in a thin, even layer over each custard.

11. 11

    Using a kitchen torch, hold the flame a few inches above the sugar and move it in a circular motion until the sugar melts and turns golden amber. Work quickly and carefully to caramelize the sugar evenly.

12. 12

    Allow the caramelized sugar to cool and harden for 1-2 minutes before serving. Tap gently with a spoon to crack the brittle sugar shell and enjoy.