Ingredients:

  • 2 cups (475ml) heavy cream
  • 1 vanilla bean, split lengthwise and seeds scraped (or 1 tablespoon vanilla extract)
  • 5 large egg yolks
  • 1/2 cup (100g) granulated sugar
  • Pinch of salt
  • 6 tablespoons (72g) granulated sugar, for brûléeing

Instructions:

  1. Heat the heavy cream, vanilla bean (and seeds), and salt in a saucepan over medium heat. Do not boil. Simmer for 10 minutes, then remove from heat and let steep for 30 minutes (remove vanilla bean). If using vanilla extract add once mixture is cooled slightly.
  2. Whisk together the egg yolks and sugar in a separate bowl until light and pale.
  3. Gradually whisk the warm cream mixture into the egg yolk mixture, tempering it to prevent curdling.
  4. Strain the custard mixture through a fine-mesh sieve into a pitcher. Pour evenly into the ramekins.
  5. Place the ramekins in the baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake in a preheated oven at 300°F (150°C) for 40-50 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
  6. Remove the ramekins from the water bath and let cool completely. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  7. Just before serving, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard. Using a kitchen torch, caramelize the sugar until golden brown and bubbly. Alternatively, broil in the oven, watching closely to prevent burning.
  8. Let the brûléed sugar cool and harden slightly before serving. Serve immediately, or within a few minutes, for the best texture.