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Ingredients
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Ingredients
Method
Directions
Prepare the Cream Mixture
In a saucepan, combine the heavy cream and the split vanilla bean (scrape the seeds into the cream). Heat over medium heat until just below boiling, then remove from heat and let steep for 15 minutes.
Mix Egg Yolks and Sugar
In a bowl, whisk together the egg yolks and granulated sugar until thick and pale in color.
Combine and Bake
Slowly whisk the warm cream mixture into the egg yolk mixture until fully combined. Strain the mixture through a fine mesh sieve into a measuring cup or bowl. Preheat your oven to 325°F (160°C). Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with boiling water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until just set.
Chill the Custards
Remove the ramekins from the water bath and let them cool at room temperature for about 15 minutes. Then refrigerate for at least 2 hours until chilled.
Caramelize the Sugar
After chilling, sprinkle 1/2 tablespoon of sugar on top of each custard. Use a kitchen torch to carefully caramelize the sugar until it forms a crispy, golden layer. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes but watch closely to prevent burning.
Serve
Let the caramelized crust cool for a minute before serving. Top with fresh berries before presenting.