Ingredients:

  • 2 cups heavy cream (36% fat content)
  • 1/3 cup granulated sugar
  • 5 large egg yolks
  • 1 vanilla bean, split and scraped
  • 1 pinch kosher salt
  • 6 tsp superfine sugar

Instructions:

  1. Heat the 2 cups heavy cream, vanilla bean seeds/pod, and salt in a saucepan over medium until small bubbles form at the edges. Note: Do not let it reach a rolling boil.
  2. Whisk the 5 egg yolks and 1/3 cup granulated sugar in a medium bowl until the mixture turns pale yellow.
  3. Slowly drizzle half of the warm cream into the yolks while whisking constantly. Note: This prevents the eggs from scrambling.
  4. Stir in the remaining cream, then pour the mixture through a fine mesh sieve into a clean pitcher.
  5. Place six ramekins in a roasting pan and fill each with the custard mixture.
  6. Pour boiling water into the roasting pan until it reaches halfway up the ramekins.
  7. Bake at 325°F for 35-45 minutes until the edges are set but the center jiggles like jelly.
  8. Remove from the water bath and cool to room temperature, then refrigerate until completely cold (at least 4 hours).
  9. Blot any moisture off the top of the custards with a paper towel.
  10. Sprinkle 1 tsp superfine sugar over each ramekin and torch until the sugar bubbles and turns deep amber.