Ingredients
- 2 cups heavy cream
- 1 vanilla bean split and scraped or 1 teaspoon vanilla extract
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1-2 tablespoons granulated sugar for topping
Instructions
- Preheat the oven to 300°F. Place four 6-ounce ramekins in a large baking dish. Boil water for water bath.
- In a saucepan, combine the heavy cream and vanilla. Heat over medium until it begins to simmer, then remove from heat.
- In a bowl, whisk together the egg yolks and 1/2 cup sugar until smooth.
- Gradually add the hot cream to the egg mixture, stirring continuously.
- Strain the mixture through a fine sieve into a clean bowl.
- Pour the mixture into the ramekins. Add boiling water to the baking dish until it reaches halfway up the sides of the ramekins. Bake for 30-40 minutes until the custards are set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let cool to room temperature, then refrigerate for at least 4 hours.
- Sprinkle 1-2 tablespoons of sugar evenly over the custards. Use a torch to caramelize the sugar until golden and bubbly. Serve immediately.
