★Ingredients
2 cups heavy cream
1 vanilla bean (or 1 teaspoon pure vanilla extract)
1/2 cup granulated sugar
5 large egg yolks
2 tablespoons brown sugar (for topping)
★Instructions
- Preheat Oven:
- Preheat your oven to 325°F (160°C).
- Prepare the Cream:
- Pour the heavy cream into a saucepan.
- Split the vanilla bean lengthwise and scrape the seeds into the cream (or add vanilla extract if using).
- Heat the cream over medium heat until it just starts to simmer, then remove from heat and let it cool slightly.
- Prepare the Custard:
- In a mixing bowl, whisk the egg yolks with the granulated sugar until the mixture becomes pale and thick.
- Slowly pour the warm cream into the egg yolk mixture, whisking constantly to avoid cooking the eggs.
- Strain the Mixture:
- Pour the mixture through a fine-mesh sieve into a large bowl or measuring cup to remove the vanilla bean and any cooked egg bits.
- Bake the Custard:
- Divide the mixture evenly among 4-6 ramekins.
- Place the ramekins in a large baking dish and pour hot water into the dish until it comes halfway up the sides of the ramekins.
- Bake in the preheated oven for 35-40 minutes, or until the custards are just set but still a bit jiggly in the center.
- Chill the Custard:
- Remove the ramekins from the water bath and let them cool to room temperature.
- Once cooled, refrigerate for at least 2 hours (preferably overnight).
- Caramelize the Sugar:
- When ready to serve, sprinkle a thin layer of brown sugar on top of each custard.
- Use a kitchen torch to caramelize the sugar until it is golden and crisp. If you don’t have a torch, you can broil them in the oven, watching carefully to prevent burning.
- Serve:
- Allow the caramelized tops to cool for a minute or two before serving so they harden into a crunchy crust.
Enjoy!