A classic, silky custard dessert that you can prepare ahead of time, chill, and finish with a crunchy caramelized sugar topping just before serving. Perfect for Friendsgiving or Thanksgiving.
Preheat the oven to 325 °F (160 °C). Arrange the ramekins in a baking dish and set aside.
In a saucepan, combine the heavy cream, whole milk, and pure vanilla extract. Warm gently over medium heat until just about to simmer; do not let it boil.
While the cream is heating, whisk the large egg yolks together with granulated sugar and a pinch of salt in a large mixing bowl until the mixture lightens in color and becomes smooth.
Slowly pour about a third of the hot cream mixture into the yolk mixture, whisking constantly to temper the eggs. Then whisk the tempered mixture back into the saucepan with the remaining cream.
Strain the custard through a fine‑mesh sieve into a clean bowl to remove any cooked egg bits. Divide the smooth custard evenly among the ramekins, cover each with plastic wrap, and chill in the refrigerator for at least 4 hours or overnight.
When ready to serve, sprinkle a thin, even layer of granulated sugar (for caramelizing) over each custard surface. Using a kitchen torch, melt the sugar until it turns golden‑brown and forms a crisp crackly topping. If you don’t have a torch, place the ramekins under a hot broiler for 1–2 minutes, watching closely.
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