Ingredients
1/2 cup sugar
3 large egg yolks
2 large eggs
1 cup whole milk
1/4 teaspoon vanilla extract
Method
Sources
📖
Recipe1M+
dataset
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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combine the first 4 ingredients in a medium saucepan. heat mixture over medium heat to 180 or until tiny bubbles form around edge (do not boil), stirring occasionally. remove from heat. cover and steep 10 minutes.preheat oven to 325.combine 1/2 cup sugar, egg yolks, and eggs in a medium bowl, stirring with a whisk. strain milk mixture through a sieve into egg mixture, stirring well with a whisk. stir in vanilla. return mixture to pan. cook over medium-low heat 5 minutes or until mixture coats a spoon.divide the mixture evenly among 4 (6-ounce) ramekins. place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.bake at 325 for 30 minutes or until center barely moves when ramekin is touched. remove ramekins from pan; cool completely on a wire rack. cover and chill at least 1 hour or overnight.sift 2 tablespoons sugar evenly over custards. holding a kitchen blowtorch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (for about 1 minute). serve immediately.