Ingredients
Equipment
Method
Preparation
- Gently heat heavy cream and vanilla bean (or vanilla extract) in a saucepan over medium-low heat until simmering, then steep for 15-20 minutes and remove the vanilla bean.
- Whisk together egg yolks and granulated sugar until pale and slightly thickened in a separate bowl.
- Gradually whisk the warm cream into the egg yolk mixture, then strain the custard through a fine-mesh sieve for a smooth consistency.
- Pour the strained custard into 4-6 ramekins and place them in a larger baking dish.
Baking and Chilling
- Pour hot water into the baking dish, halfway up the ramekins, and bake at 325°F (160°C) for 30-40 minutes until set but slightly wobbly.
- Remove ramekins from the water bath, cool on a wire rack, cover, and refrigerate for at least 4 hours or overnight.
Caramelizing and Serving
- Just before serving, sprinkle 1/2 to 1 teaspoon of granulated sugar evenly over each chilled custard.
- Caramelize the sugar with a kitchen torch or under a broiler until golden brown and crisp, then serve immediately.
Notes
For an extra touch of flavor, you can infuse the cream with other aromatics like orange zest or a cinnamon stick. Ensure the water bath for baking doesn't boil, as this can curdle the custard. For easier caramelization, make sure the ramekins are thoroughly chilled before sprinkling sugar.