Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Custard Base
Topping
Method
Custard Preparation
Prepare the Vanilla Cream
In a saucepan, combine heavy cream and split the vanilla bean lengthwise. Scrape the seeds into the cream and add the empty pod. Heat the mixture over medium heat until it just starts to simmer, then remove from heat. Let it steep for 15 minutes.
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.
Combine Mixtures
Remove the vanilla pod from the cream. Gradually pour the warm cream into the egg yolk mixture while whisking constantly to prevent curdling. Once combined, strain the mixture through a fine-mesh sieve into another bowl to remove any lumps.
Prepare Ramekins
Preheat your oven to 325°F (160°C). Place six ramekins in a baking dish and pour the custard evenly into each ramekin.
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
Caramelizing the Sugar
Prepare for Caramelizing
Once the custards are chilled, remove them from the refrigerator. Evenly sprinkle 1 tablespoon of Demerara sugar over the top of each custard.
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar by moving the flame back and forth until the sugar melts and forms a golden-brown crust. If you don't have a torch, you can broil them in the oven on high for about 2-3 minutes, watching closely to prevent burning.
Let it Set
Allow the caramelized sugar to cool for a few minutes, allowing it to harden before serving.