Ingredients:
- 2 cups (475ml) heavy cream
- 1 vanilla bean, split lengthwise and seeds scraped (or 1 tablespoon vanilla extract)
- 5 large egg yolks
- 1/2 cup (100g) granulated sugar, plus extra for topping
- Pinch of salt
- Optional: Zest of 1/2 orange or lemon (for flavour variation)
Instructions:
- Combine heavy cream, vanilla bean (and seeds), and optional citrus zest in a saucepan. Heat over medium heat until just simmering (small bubbles forming around the edges), remove from heat. Let steep for 30 minutes to infuse flavour (or longer for a stronger vanilla taste). Remove the vanilla bean.
- In a bowl, whisk together egg yolks, sugar, and salt until pale and slightly thickened. Slowly temper the egg mixture by gradually whisking in a small amount of the warm cream. This prevents the eggs from scrambling. Continue adding the cream in a slow, steady stream, whisking constantly until combined.
- Strain the custard mixture through a fine-mesh sieve (if desired) to remove any lumps.
- Divide the custard evenly among the ramekins.
- Place the ramekins in the baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake in a preheated oven at 300°F (150°C) until the custards are set around the edges but still slightly jiggly in the center (like a wobbly blancmange). This usually takes 45-55 minutes.
- Carefully remove the ramekins from the water bath. Let cool completely at room temperature. Cover and refrigerate for at least 2 hours, or preferably overnight.
- Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Using a kitchen torch, melt the sugar, moving the flame constantly to avoid burning. Caramelize until the sugar is golden brown and bubbly. Allow the sugar to harden before serving. Alternative oven Method: Preheat the broiler, and place the ramekins on a tray, the middle rack of the oven and watch them closely.