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Ingredients
- 6 large egg yolks
- 6 tbsp Granulated sugar
- 1 Vanilla bean split lengthwise
- 1 1/2 cup Heavy whipping cream
Method
- Preheat the oven to 325F.
- Whisk yolks and 6 TBsp sugar in a medium mixing bowl to blend.
- Scape seeds from vanilla bean and add to yolk/sugar mixture.
- Gradually whisk the cream into the sugar.
- Divide the mixture among (6) 3/4 cup ramekins.
- Arrange dishes in a 13x9x2 inch baking pan or dish.
- Pour enough hot water into pan to come halfway up the sides of the dishes.
- Bake custards 35-40 minutes until the custard has set.
- Do not overbake or your custard will be rubbery.
- Remove the pan from the oven and remove custard cups from the water.
- Allow custards to cool before placing in the refrigerator.
- Chill for 2 hours.
- Just before serving, sprinkle enough granulated sugar on top of the custard to coat.
- Using a kitchen torch, burn the sugar in a circular motion.
- You should see the sugar move a bit and bubble.
- Allow maybe a second or two past that and move to the next area until the entire custard has been completed.
- Should you not own a torch, place the custards on a baking sheet and place in a boiler, rotating for even browning of the sugar.
