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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Cream Mixture
In a saucepan, combine the heavy cream, granulated sugar, and orange zest. Split the vanilla bean lengthwise, scrape the seeds into the saucepan, and add the bean pod as well. Heat over medium heat until the mixture is hot but not boiling. Stir occasionally to dissolve the sugar.
- 2
- 3
Combine Mixtures
Gradually pour the hot cream mixture into the egg yolks, whisking continuously to temper the yolks. Once combined, strain the mixture through a fine-mesh sieve into a large bowl to remove the vanilla pod and any zest.
- 4
Bake the Custards
Preheat your oven to 325°F (160°C). Divide the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
- 5
Chill the Custards
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- 6
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it is melted and golden brown. Let it cool for a minute before serving.
