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Ingredients
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Custard Base
Caramelized Topping
Method
Custard Preparation
- 1
Heat the Cream
In a medium saucepan, pour in the heavy cream and split the vanilla bean lengthwise. Scrape the seeds into the cream and add the pod. Heat the mixture over medium heat until it is just about to simmer. Remove from heat and let it steep for 15 minutes to infuse the vanilla flavor.
- 2
Whisk the 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, about 2-3 minutes.
- 3
Combine Mixtures
Remove the vanilla bean pod from the cream mixture. Slowly pour the warm cream into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling.
- 4
Strain the Custard
Pass the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any solids. This will ensure a silky smooth custard.
- 5
Prepare Ramekins
Preheat your oven to 325°F (160°C). Place 6 ramekins in a baking dish and pour the custard mixture evenly into each ramekin.
- 6
Bake the Custard
Add hot water to the baking dish until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center. Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours or overnight.
Caramelizing Sugar
- 7
Prepare the Sugar
Once the custards are fully chilled, sprinkle about 1 tablespoon of granulated sugar evenly over the surface of each custard.
- 8
Caramelize the Sugar
In a small saucepan, combine the remaining sugar and water. Cook over medium heat without stirring until the mixture turns a deep amber color. Remove from heat and let it cool slightly. Alternatively, you can use a kitchen torch to caramelize the sugar directly.
- 9
