Ingredients:

  • 2 cups (480ml) Heavy Cream (minimum 36% fat)
  • 6 large (approx. 110g) Egg Yolks, room temperature
  • 2 tbsp (28g) Unsalted Butter, melted
  • ¼ tsp (1.5g) Sea Salt
  • 1 tsp (5ml) Pure Vanilla Extract

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. Whisk the egg yolks and salt in a medium bowl until combined.
  3. Stir in the melted butter and vanilla extract.
  4. Heat the heavy cream in a pot over medium heat until small bubbles form around the edges. Note: Do not let it boil
  5. Pour ¼ cup (60ml) of hot cream into the eggs while whisking constantly to temper them.
  6. Slowly pour the rest of the cream in a steady stream while whisking.
  7. Pour the mixture through a fine mesh strainer into a pitcher to remove lumps.
  8. Divide the liquid among 6 ramekins and place them in a baking pan.
  9. Fill the pan with boiling water until it reaches halfway up the sides of the ramekins.
  10. Bake for 35–45 minutes until the edges are set but the center wobbles.