Silky, rich baked vanilla bean custard crowned with a shatteringly crisp, caramelized glass-like sugar crust.
Ingredients
2 cups heavy whipping cream
1 whole vanilla bean (split & scraped)
5 large egg yolks
1/3 cup granulated sugar
Extra granulated sugar for torched crust
Instructions
Heat heavy cream with vanilla bean seeds and pod until just steaming; steep for 15 minutes.
Whisk egg yolks and sugar gently until combined (avoid creating foam).
Slowly temper warm cream into egg mixture while whisking.
Strain through fine mesh into ramekins placed in a hot water bath.
Bake at 325°F (165°C) for 35 minutes until edges set and center wobbles. Chill, sprinkle sugar, and torch until brittle.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Heat heavy cream with vanilla bean seeds and pod until just steaming; steep for 15 minutes.
Whisk egg yolks and sugar gently until combined (avoid creating foam).
Slowly temper warm cream into egg mixture while whisking.
Strain through fine mesh into ramekins placed in a hot water bath.
Bake at 325°F (165°C) for 35 minutes until edges set and center wobbles. Chill, sprinkle sugar, and torch until brittle.
