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Ingredients
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Custard Base
Topping
Method
Custard Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Heat the Cream
In a saucepan, combine the heavy cream and the vanilla bean (split and scraped). Heat over medium heat until just simmering. Remove from heat and let steep for 15 minutes.
- 3
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
- 4
Combine Mixtures
Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent curdling. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla bean and any cooked egg bits.
- 5
Prepare Ramekins
Place four 6-ounce ramekins in a baking dish. Pour the custard mixture evenly into each ramekin.
- 6
Bake in Water Bath
Fill the baking dish with boiling water until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
- 7
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
Caramelizing the Sugar
- 8
Prepare Sugar Topping
Once the custards are chilled, sprinkle about 1/2 tablespoon of granulated sugar evenly over the surface of each custard.
- 9
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. If you don't have a torch, you can place the ramekins under the broiler for 1-2 minutes, watching closely to avoid burning.
- 10
Let Cool
Allow the caramelized sugar to cool for a few minutes until it hardens.