Combine half the cream, the sugar, and the salt and stir until all is dissolved. Warming the mixture somewhat will help it to dissolve. Allow the mixture to cool.

Whisk the egg yolks in a large bowl until smooth, slowly add remaining half of the cream while continuing to whisk the mixture. After the cream is added whisk in the cream/sugar/salt mixture and the vanilla the same way.

Strain the mixture through a fine mesh strainer, discard solids.

Arrange ramelkins in a shallow baking pan and fill them with the mixture. Add hot water to the pan to near the edge of the ramelkins and place in a 300 degree oven. Bake about 30 minutes until the centers are just barely set, a thermometer should read about 170 in the center. (start checking after about 20 minutes)

Cover ramelkins and allow to cool to room temperature, once at room temperature (about 2 hours) move to the refrigerator and chill for at least 4 hours. (at this point they can be held for about 3 or 4 days if necessary)

About 30 to 45 minutes before serving remove the ramelkins from the refrigerator and sprinkle a little more than a teaspoon of the turbinado sugar over each one. Use a torch to melt and caramelize the sugar on each one then return them to the refrigerator to bring to serving temperature. If they stay in the refrigerator longer than 45 minutes or so the sugar will absorb moisture and soften, eventually turning into syrup.

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This web site is maintained by Tom Strong <tomstrong@gmail.com>. It is here mostly for my convenience, I make no claims of usablity for anyone else.

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