4 cups heavy cream or nondairy creamer
2 teaspoons vanilla
1 cup sugar
¼ cup water
6 egg yolks, at room temperature
whipped cream, for garnish
confectioner’s sugar, for garnish

  1. Preheat oven to 300°F.
  2. In a small saucepan, add sugar and water. Do not mix it! Swirl the pot and let cool until mixture turns an amber color.
  3. Lower heat and add cream. It will bubble a lot! Mix until smooth. Slowly add in egg yolks and continue whisking quickly (to avoid scrambling the eggs).
  4. Strain mixture and pour into 6-ounce ramekins. Place ramekins in a water bath (a pan with hot water that comes halfway up the sides of the ramekins). Make sure that water does not get into the pudding! Bake for 40 to 60 minutes, until tops appear set. Let cool before removing from water bath. Chill in refrigerator before serving, top with whipped cream, and dust with confectioner’s sugar.


Yield: 6 to 8 ramekins

For more great recipes, check out this weeks issue of Whisk by Ami