1 quart Heavy cream
1/2 Vanilla bean, split
4 ounces Granulated sugar
10 Egg yolks
Granulated sugar, as needed
Servings: 10
1. Heat the cream and the vanilla bean in a medium saucepan over medium-high heat until bubbles appear along the sides of the pan.
2. Quickly whisk the sugar into the egg yolks.
3. When the cream is hot, slowly pour it into the yolk mixture. Whisk until well combined.
4. Strain the mixture through a fine sieve into a pitcher or large measuring cup. Scrape the vanilla bean with the tip of a paring knife to remove the remaining seeds; stir the seeds into the custard.
5. Preheat the oven to 325°F (160°C). Arrange the ramekins in a 2-inch- (5-cm-) deep hotel pan or baking dish. Pour the custard into the ramekins. Set the pan of ramekins inside the preheated oven, and then carefully pour enough water into the pan to come two-thirds of the way up the sides of the ramekins. Bake until just set, approximately 45 to 50 minutes. Start checking the custards early; baking time will depend on the thickness and depth of your ramekins. The custard should be set, not soupy, with only a small area of jiggle in the center.
6. When the custards are done, carefully remove the baking dish from the oven and allow the ramekins to cool in the water bath. When the ramekins are cool enough to handle, remove them from the water, cover with plastic wrap, and refrigerate for at least 4 hours or up to 2 days before service.
7. At service, sprinkle the tops of the custards with granulated sugar then immediately caramelize the sugar with a blowtorch or under a broiler.
Notes: Method: Baked Custard
1/2 Vanilla bean, split
4 ounces Granulated sugar
10 Egg yolks
Granulated sugar, as needed
Servings: 10
1. Heat the cream and the vanilla bean in a medium saucepan over medium-high heat until bubbles appear along the sides of the pan.
2. Quickly whisk the sugar into the egg yolks.
3. When the cream is hot, slowly pour it into the yolk mixture. Whisk until well combined.
4. Strain the mixture through a fine sieve into a pitcher or large measuring cup. Scrape the vanilla bean with the tip of a paring knife to remove the remaining seeds; stir the seeds into the custard.
5. Preheat the oven to 325°F (160°C). Arrange the ramekins in a 2-inch- (5-cm-) deep hotel pan or baking dish. Pour the custard into the ramekins. Set the pan of ramekins inside the preheated oven, and then carefully pour enough water into the pan to come two-thirds of the way up the sides of the ramekins. Bake until just set, approximately 45 to 50 minutes. Start checking the custards early; baking time will depend on the thickness and depth of your ramekins. The custard should be set, not soupy, with only a small area of jiggle in the center.
6. When the custards are done, carefully remove the baking dish from the oven and allow the ramekins to cool in the water bath. When the ramekins are cool enough to handle, remove them from the water, cover with plastic wrap, and refrigerate for at least 4 hours or up to 2 days before service.
7. At service, sprinkle the tops of the custards with granulated sugar then immediately caramelize the sugar with a blowtorch or under a broiler.
Notes: Method: Baked Custard
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