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Ingredients
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Custard Ingredients
Method
Preparation Instructions
- 1
Prepare the Custard
Preheat your oven to 325°F (160°C). In a saucepan, combine the heavy cream and the seeds from the vanilla bean (split it and scrape the seeds out). Heat over medium heat until just simmering, then remove from heat and let it cool slightly.
- 2
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is smooth and pale in color.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Once combined, strain the mixture through a fine sieve into another bowl to remove any solids.
- 4
Bake the Custards
Pour the custard mixture into ramekins, filling them about 3/4 full. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes, or until the custards are set but still slightly wobbly in the center.
- 5
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight.
- 6
Caramelize the Sugar
Before serving, sprinkle a thin layer of granulated sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it melts and turns golden brown. Allow the sugar to harden for a minute before serving.
