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Ingredients
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Custard
Finishing
Method
Custard
- 1
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Infuse cream
Pour the heavy cream and whole milk into a medium saucepan. Using a sharp knife, split the vanilla bean lengthwise and scrape the seeds into the cream; then add the scraped pod. Warm the mixture over medium heat until it just begins to steam and small bubbles form at the edge (do not boil), about 5–7 minutes. Remove from heat and let the vanilla steep for 15 minutes to intensify flavor.
- 3
Whisk yolks
While the cream steeps, place the egg yolks and 3/4 cup granulated sugar in a medium bowl. Whisk vigorously until the mixture is smooth and slightly paler, about 1–2 minutes.
- 4
Temper eggs
Remove the vanilla pod from the cream. Slowly pour about 1/3 of the warm cream into the yolk-sugar mixture in a thin stream while whisking constantly to temper the yolks. Continue whisking and slowly add the remaining cream until fully incorporated.
- 5
Strain and season
Pour the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits and any remaining pod fragments. Stir in 1 teaspoon fine sea salt (this enhances flavor).
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Bake in a water bath
Carefully pour hot water (from the tap or heated kettle) into the baking dish until it reaches about halfway up the sides of the ramekins, taking care not to splash water into the custards. Transfer the baking dish to the preheated oven and bake until the custards are set but still slightly wobbly in the center, about 35–45 minutes depending on ramekin size. Test by gently shaking—centers should tremble like gelatin.
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Finishing
- 9
Prepare for caramelizing
About 10 minutes before serving, remove the chilled custards from the refrigerator. Pat the tops dry with a paper towel to remove any condensation.
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Caramelize sugar
Evenly sprinkle about 3/4 tablespoon (roughly 1 teaspoon) of granulated sugar over the top of each custard (adjust to taste so each surface is lightly coated). Using a kitchen torch, melt and caramelize the sugar by moving the flame in a slow circular motion until the sugar melts, bubbles, and turns a deep amber color (15–45 seconds). If you don't have a torch, place the ramekins on a baking sheet and broil on high for 2–4 minutes, watching closely to avoid burning; the broiler should be very close to the element.
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