How to make it
7 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 300°F (149°C). Place four 6-ounce ramekins in a high-sided baking dish.
Combine the heavy cream, vanilla bean seeds, and the bean pod
In a medium saucepan, combine the heavy cream, vanilla bean seeds, and the bean pod. Heat over medium-high heat until it just begins to simmer. Remove from heat and let steep for 10 minutes, then remove the pod.
10 minWhisk together the egg yolks, 100g sugar, and a pinch of salt
In a medium bowl, whisk together the egg yolks, 100g (1/2 cup) sugar, and a pinch of salt until the mixture is slightly pale.
Gradually pour the warm cream
Gradually pour the warm cream into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
Strain the mixture through a fine-mesh sieve
Strain the mixture through a fine-mesh sieve into a pitcher, then pour evenly into the ramekins. Place the baking dish in the oven and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
Bake for 40 to 45 minutes
Bake for 40 to 45 minutes, until the custard is set but still slightly jiggly in the center. Remove from the water bath and cool to room temperature, then refrigerate for at least 4 hours.
45 minJust before serving
Just before serving, sprinkle about 1 tablespoon of sugar over each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, golden-brown crust.
A little kitchen wisdom
Ensure the water for the water bath is hot but not boiling when it goes into the oven. Chill the custard for at least 4 hours, or ideally overnight, to ensure it sets properly before torching.
