Preparation Guide

Shopping List

• 2 cups heavy cream
• 1 vanilla bean, split and scraped
• 5 large egg yolks
• ½ cup granulated sugar
• 2 tablespoons granulated sugar (for caramelizing)

Preparing Instructions

1. Preheat the oven to 325°F (160°C). Place six ramekins in a baking dish.

2. In a medium saucepan, heat the heavy cream and vanilla bean (including the seeds) over medium heat until just simmering. Remove from heat and let steep for 10 minutes.

Cooking Instructions

3. In a medium bowl, whisk together the egg yolks and ½ cup of sugar until pale and thick. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to avoid curdling. Strain the mixture through a fine mesh sieve into a large measuring cup.

4. Divide the custard mixture evenly among the ramekins. Pour hot water into the baking dish, halfway up the sides of the ramekins.

Serving Instructions

5. Bake for 40-45 minutes, or 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. Refrigerate for at least 2 hours before serving. Just before serving, sprinkle the tops with sugar and caramelize using a kitchen torch.