This is one of the most satisfying desserts ever. The creaminess of the custard and the crunch of the caramelized sugar is fantastic. Top with some fresh fruit and wow!
2 c heavy cream (hot, but don’t boil)
4 egg yolks
2 1/2 oz sugar
flavorings: (extracts, coffee beans, zest, etc., after infusion, strain & remeasure the liquid)
1) Heat heavy cream, but not too hot.
2) Mix yolks and sugar together and temper with warmed liquid.
3) Fill au gratin dishes 3/4 full.
4) Prepare water bath.
Bake 325º 20 to 30 minutes. Cool and remove dishes. Refrigerate.
Serve by filling the top of the dishes with sugar white or brown and torching it.
Yield is eight servings.