Ingredients

2 qts heavy cream

4 oz white sugar

1 vanilla bean

1/2 tsp salt

16 egg yolks

sugar for torching

Preparation

  1. Preheat oven to 275.
  2. Heat cream with 2 oz sugar. Cut vanilla bean lengthwise and scrape seeds into sauce pan. Heat to scald. Remove from heat and allow to cool.
  3. Whisk egg yolks with remaining 2 oz sugar until pale yellow. Slowly whisk in cooled cream.
  4. Put 6 oz ramekins in a baking dish that will allow water to come half way up the ramekins. Pour the custard through a fine mesh strainer into the ramekins.
  5. Place the baking dish in the oven and pour hot water into the pan to come half way up the ramekins.
  6. Bake for 25-35 minutes until the custards are set and the tip of a sharp knife comes out clean.
  7. When the custards have cooled slightly remove them from the water bath, dry the outside of the ramekins, cover with plastic wrap and chill until ready to torch.