This is so yums! Don’t talk to me about the calories.. This is too good! I thought I would miss the one at Equinox Singapore… But after I made this, I doubt so πŸ˜‹

The key lies in getting a good Vanilla. Get a good one pretty please.. 

Makes 6 4oz Ramekins

Ingredients

  • 8 Egg Yolks
  • 1/3 cup Fine Sugar
  • pinch of Salt
  • 2 cups Heavy Cream
  • 1 1/2 tsp Vanilla (recommend a paste or pod)
  • 6 tbsp Fine Sugar

PS: You can use the egg whites to make a protein packed breakfast muffin

Direction 

  1. Whisk egg yolks, 1/3 cup fine sugar, salt, heavy cream and vanilla together.
  2. Pour into ramekins. 
  3. Use aluminium foil to cover each ramekin tightly.
  4. Instant Pot Method: Stack ramekins (3 each layer) on a trivet (with 1 cup of water) and set to Manual, high pressure, 6 mins, 10 mins NPR. Remove aluminium foil and let the ramekins cool completely. Refrigerate for at least 2 hours. 
  5. -or- Oven/Airfryer Method: Preheat oven/Airfryer to 300 degrees Fahrenheit 150 degree Celcius. Bake/Airfry for 30-40 mins, till center is barely set. Remove aluminium foil and let the ramekins cool completely. Refrigerate for at least 2 hours. 
  6. Before serving, spoon about 1 tbsp of sugar and spread evenly per ramekin.
  7. Blow torch the top or put it under the broiler for 5-10 mins to caramelize the sugar (most ovens or toasters have the broiler function). 

Enjoy! 

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