Crack this perfectly crisp caramelized shell, and dig into the rich, creamy and smooth custard – a dessert can’t get any better than that.
- 4 cups heavy cream
- 1 vanilla bean
- ¾ cup sugar plus 6 tbsp for sprinkling
- 7 large egg yolks
- Preheat oven to 300° F / 150° C. Prepare a cattle of boiling water.
- In a saucepan combine cream, split and scraped vanilla bean (together with the seeds), and ¾ cup sugar. Place saucepan on medium heat, stirring occasionally, until bubbles start to form around the edges of the pan. Remove from heat before starting to boil.
- In a large bowl whisk egg yolks. Slowly add hot cream mixture, while whisking until smooth. Strain mixture through a fine-mesh sieve into six 7 oz / 200 ml shallow ramekins.
- Put the ramekins in a deep baking pan and transfer to the oven. Add enough of the prepared hot water to pan, so it comes halfway up the sides of the ramekins. Bake until custard is set and trembles slightly in the center, about 40 minus.
- Remove from oven and let cool for 30 mins. Cool in the fridge for at least 4 hours.
- Before serving, sprinkle each ramekin with 1 tbsp granulated sugar. Caramelize sugar with a kitchen torch, and serve immediately.
