Instructions

Step 1. Warm the cream.
Pour the cream into a heavy saucepan, add the split vanilla bean, and heat gently over medium until it just begins to simmer. Remove from the heat and take out the vanilla bean.

Step 2. Mix the custard base.
In a large bowl, whisk the egg yolks, granulated sugar, and salt until the mixture is smooth and pale.

Step 3. Temper and combine.
Slowly drizzle 1 to 1½ cups of the hot cream into the yolk mixture, whisking constantly so the eggs don’t scramble. Add the rest of the cream and stir until evenly blended.

Step 4. Strain and add vanilla.
Pour the custard through a fine sieve to catch any lumps. Scrape the vanilla seeds from the bean and stir them into the custard. Skim off any foam from the surface.

Step 5. Bake gently.
Divide the custard among six 8-ounce ramekins. Set them in a shallow roasting pan and pour hot water around them so it reaches halfway up the sides. Bake at 300 °F (150 °C) until just set — about 1 hour. When gently shaken, the custard should move as one soft mass.

Step 6. Cool and chill.
Lift the ramekins from the pan and let them cool to room temperature. Cover and refrigerate until fully chilled, at least 4 hours or overnight.

Step 7. Finish with the sugar crust.
Right before serving, sprinkle the tops with a heaping tablespoon of superfine sugar. Use a kitchen torch to melt and caramelize the sugar until golden and glassy (or briefly use your broiler if you prefer). Serve immediately.

Cook’s Note

For extra-smooth custard, strain twice and avoid whisking in air. You can infuse other flavors — orange zest, espresso, or a splash of liqueur — into the cream before heating. The custards keep refrigerated (un-torched) for up to 3 days. Caramelize just before serving.

Servings: 6 servings