Instructions
- Preheat oven to 325°F (160°C).
- In a saucepan, combine all Custard Base ingredients. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (do not boil).
- Strain the custard through a fine-mesh sieve into a bowl.
- Pour the custard into six ramekins.
- Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins (water bath).
- Bake for 45-60 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
- Remove from the oven and let cool completely. Refrigerate for at least 2 hours.
- Just before serving, sprinkle each ramekin with granulated sugar. Use a kitchen torch to caramelize the sugar until golden brown and bubbly.
