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Ingredients
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Custard Base
Topping
Method
Preparing the Custard
- 1
Heat the Cream
In a medium saucepan, heat the heavy cream over medium heat until it begins to steam, but do not let it boil. If using, split the vanilla bean and scrape the seeds into the cream, adding the pod as well.
- 2
Whisk Egg Yolks
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Slowly pour the hot cream into the egg yolk mixture, whisking continuously to temper the eggs. Remove the vanilla pod if used.
- 4
Strain the Mixture
Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
Baking
- 5
Preheat the Oven
Preheat the oven to 325°F (160°C).
- 6
Prepare Ramekins
Place 4 ramekins in a baking dish. Pour the custard mixture evenly into each ramekin.
- 7
Bake in Water Bath
Carefully pour hot water into the baking dish around the ramekins until it reaches halfway up the sides. Bake for 30-35 minutes or until the custard is set but still slightly jiggly in the center.
- 8
Cool
Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours or overnight.
Caramelizing the Sugar
- 9
Add Sugar
Once the custards are chilled, sprinkle about 1/2 tablespoon of granulated sugar over the top of each custard.
- 10
Caramelize
Using a kitchen torch, carefully melt the sugar until it forms a golden caramel crust. Alternatively, place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
- 11
Let Set
Allow the sugar to harden for a minute before serving.