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Ingredients
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Custard Base
Topping
Method
Custard Preparation
- 1
Preheat Oven
Preheat your oven to 325°F (160°C).
- 2
Heat Cream and Milk
In a saucepan, combine the heavy cream and milk. Split the vanilla bean and scrape the seeds into the mixture, adding the bean pod as well. Heat over medium heat until it is hot but not boiling.
- 3
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and creamy.
- 4
Combine Mixtures
Once the cream mixture is hot, remove it from the heat. Gradually add the hot cream mixture to the egg yolk mixture, whisking continuously to prevent the eggs from scrambling. Remove the vanilla bean pod.
- 5
Strain the Mixture
Strain the custard mixture through a fine-mesh sieve into another bowl to ensure a smooth texture.
- 6
Prepare Ramekins
Place four ramekins in a baking dish. Pour the custard mixture evenly into each ramekin.
- 7
Bake
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for about 30-35 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
- 8
Cool and Refrigerate
Remove ramekins from the water bath and let them cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Caramelizing the Topping
- 9
Prepare for Caramelization
Once chilled, remove the custards from the refrigerator. Sprinkle a thin, even layer of demerara sugar over each custard.
- 10
Caramelize Sugar
Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crispy crust. If you don't have a torch, you can place the ramekins under a broiler for a few minutes, watching closely until the sugar bubbles and browns.
- 11
Cool the Crust
Allow the caramelized sugar to cool for a few minutes until it hardens.