Presented by Savory Grille
- 1 quart heavy cream
- 1 vanilla bean, split and scraped
- 1 cup fine sugar, divided in half
- 1 cup large egg yolks (about 6)
- 2 quarts hot water for water bath
Preheat the oven to 300ºF.
In a medium saucepan over medium-high heat, bring cream, vanilla bean pod and vanilla pulp to a boil. Cover, remove from heat and steep for 15 minutes. Remove the vanilla bean and discard.
Using a large mixing bowl, whisk together ½ cup sugar and egg yolks until blended thoroughly and mixture becomes thick and lighter in color. Gradually add cream, stirring continually. Pour mixture into six 8-ounce ramekins. Place the ramekins in a large roasting pan and pour enough hot water into the pan to reach midway up the ramekins. Bake just until the custard set, but still a bit jiggly in the center, about 1 hour.
(Check at 45 minutes.)
After removing the ramekins from the roasting pan, cover and refrigerate until well chilled, at least 90 minutes. Divide the remaining 1/2 cup sugar among the 6 dishes and spread evenly over the tops. Caramelize the sugar using a culinary torch or place ramekins on a tray and run under a broiler until sugar melts and forms a crisp glaze.