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- 950ml/33.5 fl oz heavy cream
- 150g/5.2 oz caster sugar
- 1 vanilla bean, split lengthwise and scraped
- 7 egg yolks
- 1/4 tsp. salt
- 150g/5.2 oz sugar for topping
Heat oven to 150°C/300°F/gas 2. Bring a kettle or pot of water toa boil. Place eight ramekins in a large roasting pan. In a medium saucepan, combine cream and half thesugar (1/4 cup plus 2 tablespoons). Scrape vanillabean seeds into pan, then add the pod. Heat over medium just until mixture starts to bubble, do not boil. In a large mixing bowl, whisk the egg yolks with remaining sugar and the salt.Ladle a small amount of the hot cream mixture into the egg mixture, then whisk to combine. Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup. Divide the custard evenly among the ramekins in the roasting pan. Place pan in oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set (they should tremble slightly in center when shaken), about 35 minutes. Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes.Chill in the fridge for at least 2 hours before serving. Sprinkle about 1,5 tablespoons granulated sugar over each custard. Working with one at a time, pass the flame of a torch in a circular motion 2,5 to 5 cm above the surface of each custard until the sugar bubbles, turns golden, and forms a smooth surface. Serve immediately.