Description
A rich, silky vanilla bean custard topped with a signature glass-like caramelized sugar crust.
Ingredients
2 cups heavy cream
1 vanilla bean, split and scraped
5 large egg yolks
1/2 cup granulated sugar
1 pinch salt
6 teaspoons granulated sugar for topping
Instructions
Step 1: Preheat oven to 325°F (165°C) and arrange ramekins in a deep baking dish.
Step 2: Warm heavy cream and vanilla bean in a saucepan over medium heat until steaming, then steep for 10 minutes.
Step 3: Whisk egg yolks, 1/2 cup sugar, and salt in a bowl until pale and thick.
Step 4: Slowly whisk the warm cream into the egg mixture to temper the yolks, then strain through a fine-mesh sieve.
Step 5: Pour custard into ramekins and fill the baking dish with hot water halfway up the sides of the ramekins.
Step 6: Bake for 30-35 minutes until set but slightly wobbly. Cool and refrigerate for at least 4 hours.
Step 7: Sprinkle sugar over the chilled custards and caramelize with a kitchen torch until golden and hard.
Notes
Ensure the custard is fully chilled before torching the sugar, otherwise the heat from the torch will melt the custard underneath.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 350 kcal
- Sugar: 21g
- Sodium: 45mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 215mg
