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Ingredients
- 2 cups heavy or light cream, or half-and-half
- 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
- 5 egg yolks
- 1/2 cup sugar, more for topping
Method
- Heat oven to 325 degrees.
- In a saucepan, combine cream and vanilla bean and cook over low heat just until hot.
- Let sit for a few minutes, then discard vanilla bean.
- (If using vanilla extract, add it now.)
- In a bowl, beat yolks and sugar together until light.
- Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir.
- Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes.
- Bake for about 30 minutes, or until centers are barely set.
- Cool.
- Ramekins can be wrapped tightly and refrigerated for a couple of days.
- When ready to serve, top each custard with about a teaspoon of sugar in a thin layer.
- Place ramekins in a broiler 2 to 3 inches from heat source.
- Turn on broiler.
- Cook until sugar melts and browns or even blackens a bit, about 5 minutes.
- Serve within two hours.
