- 1 ¼ cups heavy cream
- 4 egg yolks
- 3 tablespoons powdered sugar
- 1 vanilla bean
- Torbinado sugar for caramelizing
- Add cream to a small saucepan. Carefully split the vanilla bean down the center and scrape the black seeds from the pod. Add the pod and the seeds to the cream and heat over low-medium heat. Bring the mixture to a simmer (not boil) and then remove from heat. Set mixture aside to cool. Remove pod.
- While your cream is heating, mix together the egg yolks with the sugar in a bowl using a wooden spoon. Mix until the mixture starts to whiten (lighten in color).
- Gradually drizzle in the cream mixture into the egg yolk/sugar mixture while constantly stirring by hand to combine (do not use an electric mixer). You don’t want to go fast this this because you are tempering the eggs with the cream and don’t want to cook them.
- Strain the custard through a fine mesh strainer to get rid of any lumps (make sure not to toss the vanilla seeds).
- Pour the mixture into heat resistant ramekins.
- Preheat oven to 210F (100C) and bake the custard for about one hour. It is ready when the edges are set and the center is a little bit wobbly and has a jelly consistency. Remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours (overnight is best).
- Before serving, dry the custard surface with a paper towel and cover it with one tablespoon of sugar. Melt and brown the sugar using a blow torch working from the outside in towards the middle keeping the torch in constant motion.
–You can substitute ½ to 1 teaspoon vanilla extract for the vanilla bean, if you wish
- Serving Size: 2