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Ingredients
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Custard
Finishing
Optional garnish
Method
Custard
- 1
- 2
Infuse cream
Pour the heavy cream and whole milk into a medium saucepan. Add the split vanilla bean pods and the scraped seeds. Warm over medium heat, stirring occasionally, until it just begins to steam and small bubbles form at the edge (do not boil), about 5–7 minutes. Remove from heat, cover, and let steep for 15 minutes to intensify vanilla flavor.
- 3
Whisk yolks and sugar
While the cream steeps, whisk the egg yolks, 3/4 cup granulated sugar, and fine sea salt in a medium bowl until the mixture thickens slightly and becomes pale, about 1–2 minutes. Do not aerate excessively.
- 4
Temper eggs
Remove the vanilla bean pods from the cream (scrape any additional seeds from pods back into the cream). Slowly pour about one-third of the warm cream into the yolk mixture in a thin stream while whisking constantly to temper the eggs. Continue adding the remaining cream in two more additions, whisking until smooth and homogenous.
- 5
Strain custard
Pass the tempered custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and the vanilla pod fibers for an extra-smooth texture.
- 6
- 7
Prepare water bath and bake
Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the ramekins (use water from the kettle to avoid shocking the custards). Cover the roasting pan loosely with aluminum foil. Bake in the preheated oven until the custards are set but still slightly wobbly in the center, 35–40 minutes. Rotation of the pan halfway through baking can promote even cooking.
- 8
Cool and chill
Remove the ramekins from the water bath and let them cool to room temperature on a wire rack. Once cooled, refrigerate uncovered for at least 2 hours, preferably 4 hours or overnight, to fully set and chill.
Finishing
- 9
Prepare sugar top
About 10–15 minutes before serving, sprinkle approximately 1 tablespoon of granulated sugar evenly over the surface of each chilled custard. Gently tilt and tap the ramekin to distribute the sugar into a thin, uniform layer.
- 10
Caramelize sugar
Using a kitchen torch, hold the flame 2–3 inches away and move it in a steady circular motion until the sugar melts, bubbles, and forms an even golden-brown caramelized crust, about 1–2 minutes. If you don’t have a torch, place the ramekins under a hot broiler set 4–6 inches from the heat source for 2–4 minutes—watch closely to avoid burning. Let the caramel harden for 1–2 minutes.
- 11
Serve
Serve immediately so the contrast between the crisp caramel top and the creamy custard is at its best. Optionally garnish with a few fresh berries and a mint leaf each.