Recipe Index

Ingredients

• 2 cups heavy cream
• 1 vanilla bean, split lengthwise, seeds scraped out, pod reserved
• 4 large egg yolks
• 6 tablespoons granulated sugar, for the custard
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 6 tablespoons granulated sugar, for the caramel topping

Method

1. Preheat the oven to 300°F. Put six small ramekins in a deep baking dish.
2. Pour the cream into a saucepan, add the vanilla seeds and the pod, and heat over medium heat until steaming with small bubbles at the edges. Do not boil. Take off the heat and let it steep for 10 minutes, then remove the pod.
3. Whisk the egg yolks, the 6 tablespoons of sugar for the custard, the vanilla extract, and the salt in a bowl until smooth and slightly paler.
4. Pour the warm cream slowly over the yolks, whisking constantly, then strain the mixture into a jug.
5. Divide the custard among the ramekins. Pour hot water into the baking dish to come halfway up the sides of the ramekins.
6. Bake for 30 to 35 minutes, until the edges are set but the centers still wobble gently when the dish is shaken.
7. Lift the ramekins out of the water bath, cool to room temperature, then cover and refrigerate for at least 3 hours, until fully set and cold.
8. Just before serving, blot any moisture from the tops and sprinkle about 1 tablespoon of sugar evenly over each custard.
9. Caramelize the sugar with a kitchen torch, moving the flame in small circles, until it melts into an amber crust (or place under a very hot broiler for 1 to 2 minutes, watching closely).
10. Rest for 2 minutes so the crust hardens, then serve.

Total: 4 hr

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data