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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Cream Mixture
In a medium saucepan, heat the heavy cream over medium heat until it begins to steam. Split the vanilla bean lengthwise and scrape the seeds into the cream, along with the empty pod. Stir in a pinch of salt. Remove from heat and let it steep for about 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
Remove the vanilla pod from the cream mixture. Gradually add the warm cream to the egg yolk mixture, whisking constantly to prevent curdling.
- 4
Bake the Custards
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 hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes, or until the edges are set but the centers still jiggle slightly.
- 5
Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
- 6
Caramelize the Sugar
Before serving, sprinkle about 1 tablespoon of turbinado sugar on each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy crust. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching carefully to avoid burning.
- 7
Serve
Allow the caramelized sugar to harden for a minute, then serve immediately for the best experience.
