makes six 8-ounce servings
- 4 cups heavy cream
- 1 vanilla bean, split (*or 1 teaspoon pure vanilla extract)
- 1/2 cup sugar
- 6 egg yolks
- Turbinado Sugar
- Preheat oven to 325F.
- In a medium sauce pan, heat the cream and vanilla bean* until the mix simmers.
- Remove pan from heat and let sit for 10 minutes.
- In a bowl whisk together the sugar and yolks until they are a pale yellow.
- Whisk cream into the egg mixture and pour into 6 custard dishes. *If using vanilla extract, whisk it into the egg and sugar mixture (don't heat it with the cream).
- Place 8-ounce ramekins or custard dishes in a large baking dish lined with a towel.
- Pour boiling water into baking dish so the level of water reaches half way up the ramekins.
- Bake for 30 minutes or until custard is firm but still wiggles.
- Chill for at least one hour.
- Top with an even layer of Turbinado sugar and use a kitchen torch to caramelize the sugar. Alternately, you can caramelize the sugar under a broiler, being careful to not allow the cold custard to warm too much.
- Pure vanilla extract may be used instead of splitting a vanilla bean, but the vanilla bean gives a much better flavor.