Cook in 50 minutes
Serve 6
Ingredients
6 egg yolks
1/2 cup white sugar (for the egg mixture)
1 vanilla bean
2 cups heavy cream
1 teaspoon white sugar (for sprinkling on top at the end)
Directions
- Put egg yolks into a large, heat-proof bowl. Add in the first portion of sugar. Whisk until combined. Pour heavy cream into medium sized pot.
- Cut vanilla bean in half and using the back of a knife and scrape seeds out. Drop vanilla seeds into heavy cream and whisk to combine.
- Heat cream slowly until you see bubbles forming around the edge of the pot. Remove from heat.
- Slowly pour hot cream mixture into egg mixture while whisking. Continue to whisk until well combined.
- Pour mixture into six 8-oz ramekins. Put ramekins into a high-sided roasting pan. Pour hot water into roasting pan - enough so half the ramekin is submerged in the hot water.
- Bake at 350° for 30-35 mins or until set.
- Remove from oven and let cool for 10 minutes on a wire rack, then in the fridge for 3 hours or overnight.
- Sprinkle tops with sugar and run a kitchen torch over the tops to carmelize the sugar, using a circular motion. Crack tops with a spoon and enjoy!
