- 2 cups heavy cream
- 6 sprigs fresh thyme
- 4 large egg yolks
- 1/2 cup sugar, plus additional for dusting
Recipe by Chef Katie Hagan-Whelchel
Pour the heavy cream into a pot and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow. Remove from the heat and add the thyme, let it steep in the cream for several minutes to infuse the flavor. Remove the thyme sprigs and discard.
Preheat the oven to 325-degrees F. In a large bowl, cream together the egg yolks and sugar with a whisk until the mixture is thick and pale yellow, about 3 minutes. Temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook.)
Divide the custard into four 6-ounce ramekins or brulee molds, filling three-quarters of the way full. Arrange the ramekins in a shallow baking pan and carefully pour hot tap water into the baking dish until it comes halfway up the sides of the ramekins. Be careful not to get any water in the custard. Bake until barely set around the edges, about 35 minutes; the center should jiggle slightly. Remove from the oven and let the ramekins cool in the water bath for about 10 minutes. Then, pop them in the fridge to chill for at least 1 hour.
Sprinkle 1 tablespoon of sugar on top of each chilled custard. Hold a kitchen torch 2-inches above the surface to brown the sugar and form a crust. Serve at once.