Ingredients
Equipment
Method
Make the custard:
- Heat the oven to 325 F. Arrange six shallow ramekins in a large roasting pan.
- Heat the cream with the vanilla bean and seeds until steaming but not boiling. Remove from the heat and let it infuse for 10 minutes.
- Whisk the egg yolks, 1/2 cup sugar, and salt until smooth. Slowly whisk in the warm cream, then strain the custard into a pitcher.
Bake and chill:
- Divide the custard among the ramekins. Pour hot water into the roasting pan until it reaches halfway up their sides.
- Bake for 30 to 40 minutes, until the edges are set but the centers still wobble slightly.
- Remove the ramekins from the water bath, cool for 30 minutes, then refrigerate for at least 4 hours.
Caramelize and serve:
- Blot any moisture from the chilled custards. Sprinkle about 1 tablespoon sugar in a thin, even layer over each one.
- Caramelize with a kitchen torch until amber and glassy. Let the sugar harden for 1 minute, then serve immediately.
Nutrition
Notes
- The centers should wobble when the custards leave the oven.
- Chill completely before adding the sugar topping.
- Caramelize just before serving so the shell stays crisp.