Ingredients:

  • 2 cups heavy cream (36-40% fat)
  • 0.33 cup granulated sugar
  • 5 large egg yolks
  • 1 whole vanilla bean, split and scraped
  • 1 pinch fine sea salt
  • 3 tbsp superfine sugar

Instructions:

  1. Preheat your oven to 325°F (163°C). Place six 4-ounce ramekins inside a large roasting pan, ensuring they aren't touching each other.
  2. In a medium saucepan, combine the heavy cream, vanilla bean seeds, the pod, and a pinch of salt. Heat over medium until tiny bubbles form at the edges.
  3. In a mixing bowl, gently whisk the 5 egg yolks and 0.33 cup granulated sugar until the mixture is combined but not foamy.
  4. Temper the eggs by slowly pouring the warm cream into the yolk mixture in a thin stream while whisking constantly to prevent curdling.
  5. Strain the custard through a fine-mesh sieve into a clean pitcher to remove the vanilla pod and any bubbles or lumps.
  6. Pour the custard into the ramekins, filling them nearly to the top, leaving about a quarter inch of space. Fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins (bain-marie).
  7. Bake for 35 minutes. Check at the 30 minute mark; the edges should be set, but the center should jiggle like firm gelatin.
  8. Chill the custards in the refrigerator for at least 4 hours.
  9. Before serving, sprinkle a thin, even layer of superfine sugar over the tops. Use a kitchen torch to melt and caramelize the sugar until it forms a mahogany-colored glass lid.