Luxurious.
you have tucked in your fridge. Whatever you pick, assemble the mix-ins in an even layer on the bottom of each ramekin.Photo by Chelsea Kyle, Food Styling by Anna StockwellMake sure to get that heavy cream over the top of the yolk—it helps protect it while it bakes.This is the only ratio you need to memorize:.
The cream should be bubbling around the edges of the ramekin. Give the ramekin a gentle shake: the egg yolk itself should jiggle very slightly when you do this, and the whites around it should be firmer. To be extra certain, gently poke the top of the yolk with the pad of your index finger then release it. The yolk should indent easily under the pressure of your finger, and then bounce back to round when you release.
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