Ingredients
Scale
- 2 cups heavy cream
- 1 whole vanilla bean (or 1 teaspoon vanilla bean paste or vanilla extract)
- 6 large egg yolks
- ½ cup granulated sugar (plus extra for topping)
- Heaping ¼ teaspoon salt
Instructions
- Prepare the Cream Mixture: In a medium saucepan, bring the heavy cream to a gentle simmer over medium heat. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and the pod to the cream. Once it reaches a simmer, remove from heat and let it steep for about 15 minutes to infuse the flavors.
- Preheat the Oven: Set your oven to 325°F (163°C) and position the rack in the middle.
- Whisk Egg Yolks and Sugar: In a mixing bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture becomes pale and slightly thickened.
- Combine Mixtures: Gradually pour the warm cream into the egg yolk mixture, whisking continuously to prevent the eggs from cooking. If you used a vanilla bean, strain the mixture through a fine-mesh sieve to remove the pod and any solids.
- Prepare Ramekins: Place four 8-ounce ramekins in a large roasting pan. Divide the custard mixture evenly among the ramekins.
- Create a Water Bath: Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins. This bain-marie ensures gentle and even cooking.
- Bake: Carefully transfer the roasting pan to the oven. Bake for 30 to 40 minutes, or until the custards are set but still have a slight wobble in the center.
- Cool and Chill: Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover them with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
- Caramelize the Sugar: When ready to serve, sprinkle about 1½ to 2 teaspoons of granulated sugar evenly over each custard. Using a kitchen torch, caramelize the sugar until it forms a deep golden crust. Alternatively, you can place the ramekins under a broiler set to high heat, watching closely to prevent burning.
- Serve: Allow the caramelized sugar to harden for a minute or two. Serve immediately and enjoy the delightful contrast of textures.