I did have one person ask, so here it is (this recipe is from our friends the Johnsons!- they are the ones who watched America’s test kitchen every Saturday or so and then shared what they learned! Which also included the best cheesecake recipe ever! Thanks guys!)
Preheat oven to 300
In a separate pan start about 2-3 quarts of water boiling, for a water bath when they cook, not in recipe!
1 cup heavy Whipping cream
1/3 cup Sugar
slowly bring to just boiling, mix only occasionally (don’t over mix)
1 cup heavy whipping cream
1/2 tsp. vanilla
pinch of salt(I let these heat up a little, but not too hot)
in a separate bowl:
6 eggs yolks (beaten)
Now in order to put the hot cream in with the eggs you have to add a small amount of the cream to the egg yolks, and stir them it in, to temper them, (so that the eggs don’t cook) add a little more of the cream mixture to the eggs, stir and then you can add the rest.
Place a dish towel in a glass casserole dish(this will help the ramekins not to slide all around), add the ramekins on top of towel, fill each ramekin.
Fill the casserole dish with the boiling water (from above) so that the water is 2/3 the height of the ramekins. I open up the oven and pull out the rack and stick the casserole dish there before filling it up. This way I don’t spill boiling water down myself trying to stick it in the oven.
Bake 30 minutes
Place ramekins on a wire rack.
Sprinkle the tops with sugar (raw or table whatever you prefer)
cover and place in fridge overnight.
Torch the top before serving. (we got a torch at the kitchen store, our friends just bought one at home depot! You just torch it till the sugar starts to brown and boil.