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  • 6 egg yolks
  • 1/2 cup brown sugar
  • 1 pint heavy cream
  • Pinch of salt
  • 3 Tbsp Torani Vanilla syrup


  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, mix yolks with 1/4 cup of the brown sugar.
  3. In a small saucepan, heat cream over low heat until steaming.
  4. Remove from heat and pour into egg mixture, whisking constantly.
  5. Add salt and whisk in 2 tablespoons of syrup.
  6. Pour custard into four small ramekins or soufflé dishes, placed in the bottom of an ovenproof baking pan.
  7. Fill pan with hot water until it reaches halfway up the sides of the ramekins.
  8. Bake for 30 minutes, or until the mixture begins to set. (Custard will also set as it cools.)
  9. Chill in refrigerator for a least 12 hours.
  10. Just before serving, mix remaining 1/2 cup brown sugar with 1 Tbsp syrup and portion evenly on top of each custard.
  11. Place ramekins under a broiler until the sugar becomes brown and caramelized.
  12. Serve immediately. Serves 4.
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