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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Vanilla Cream
In a saucepan, combine heavy cream and the scraped seeds from the vanilla bean. Heat over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.
- 2
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Strain the mixture through a fine-mesh sieve into a pitcher or bowl.
- 4
- 5
Bake
Carefully pour hot water into the baking dish around the ramekins, creating a water bath. Bake for about 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
- 6
Chill
Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours or until set.
- 7
Caramelize 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 bubbles and turns golden brown. If you don't have a torch, you can place them under a broiler for a couple of minutes.
- 8
Serve
Let the caramelized sugar cool for a minute to harden. Serve with fresh berries on the side.