In a bowl mix together the egg yolk powder, water, salt, and sugar. We use slightly less water in this recipe to increase the fat content and make a more rich custard.
In a small pot heat the heavy cream until it comes to a simmer.
Add about ½ the heavy cream slowly while whisking.
Add the remaining heavy cream and whisk until smooth. Allow it to rest for 10 minutes.
Preheat an oven to 220°F.
Pour the custard through a 400 micron superbag to remove any imperfections.
Place the ramekins on a sheet pan and fill each ramekin evenly with the custard mixture. About 4.5oz per ramekin.
Place the sheet pan with the ramekins in the oven. While in the oven fill the sheet pan with a small amount of water, enough water to cover at least ½ of the ramekins.
Bake in the oven for 2 hours or until the custard has set. The custard should jiggle like jello. If it makes waves when jiggled it is not finished.
Remove the custards from the oven and cool completely and cover for storage.
To serve sprinkle 1 tsp of granulated sugar over the top of the custard and caramelize evenly with the searzall. Be sure to continuously move the torch to ensure the sugar doesn’t burn.