Ingredients
- Heavy Cream (35% fat): 2 cups (480 ml)
- Large Egg Yolks: 6
- Granulated Sugar (for custard): 1/2 cup (100g)
- Vanilla Bean: 1 whole pod
- Pinch of fine sea salt
- Granulated Sugar (for topping): 1/4 cup (50g)
- Boiling Water (for water bath): as needed
Instructions
- Step 1: Preheat the oven to 325°F (160°C). Split the vanilla bean lengthwise and scrape the seeds into the heavy cream; add the pod and salt. Heat the cream mixture in a saucepan over medium heat just until simmering, then remove from heat and let steep for 15 minutes.
- Step 2: In a separate bowl, vigorously whisk the egg yolks and 1/2 cup of sugar until the mixture is pale yellow. Slowly temper the yolks by drizzling in the warm cream while whisking constantly to prevent the eggs from scrambling, then strain the custard mixture through a fine-mesh sieve.
- Step 3: Pour the strained custard evenly into 4-6 small ramekins. Place the ramekins in a deep baking dish and carefully fill the baking dish with boiling water until the water reaches halfway up the sides of the ramekins (creating a Bain-marie).
- Step 4: Bake for 30 to 35 minutes, or until the edges are set but the center still jiggles slightly. Carefully remove the ramekins from the water bath and allow them to cool completely at room temperature, then refrigerate for at least 4 hours or preferably overnight until fully chilled.
- Step 5: Just before serving, sprinkle the top of each chilled custard with 1 to 2 tablespoons of the remaining granulated sugar. Use a kitchen torch to melt and caramelize the sugar until a deep amber crust forms, or alternatively, place them under a hot broiler for 1-2 minutes, watching carefully to prevent burning.
Notes
- Store the chilled custards uncovered in the refrigerator for up to 3 days; only torch the sugar right before you plan to serve, as the crust will soften rapidly in a humid fridge environment.
- If you must torch the custards slightly ahead of time (1-2 hours), let them sit at cool room temperature rather than putting them back in the fridge, as the moisture will cause the caramelized topping to weep and soften quickly.
- For an elegant contrast, serve the cold, crisp dessert alongside fresh, slightly tart berries like raspberries or blackberries and a small dollop of lightly sweetened crème fraîche.
- When tempering the yolks in Step 2, ensure the cream is warm but not scorching hot, and pour very slowly while whisking constantly; this controlled addition guarantees a silky smooth final custard texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Slice (approx. 160g)
- Calories: 485
- Sodium: 155mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: (*Note: Daily Values (%DV) are generally not established for Trans Fat and Unsaturated Fat.)
- Trans Fat: 0.3g
- Protein: 35g