1. Bring cream to a gentle simmer, remove, cool 10–15 minutes.
2. Whisk egg yolks, sugar, vanilla, and salt until pale.
3. Gradually pour warm cream into egg mixture, whisking constantly. Skim any foam.
4. Pour into ramekins, set in a bain-marie, bake at 120–130°C for 45–55 minutes until just set. Cool, then refrigerate at least 2 hours.
Before serving, sprinkle ½ tsp sugar over each ramekin and caramelise with a blowtorch until deep amber.
Ingredients
Dessert Wine Pairing
White Port