Combine cream, vanilla bean and half of the sugar in a saucepan; bring to a boil. Mix together remaining sugar and egg yolks. Temper the egg mixture into the milk mixture; strain through a fine sieve.
Fill 4 ramekins with the mixture, leaving enough room on top for the sugar crust. Place the ramekins in a water bath. Bake at 350°F until barely set, about 45 minutes. Cool ramekins in water bath. Remove ramekins and refrigerate overnight.
Set the ramekins in a pan filled with ice. Cover the custard surface with sugar and carmelize under the broiler. Serve immediately.
Instructions
Combine cream, vanilla bean and half of the sugar in a saucepan; bring to a boil. Mix together remaining sugar and egg yolks. Temper the egg mixture into the milk mixture; strain through a fine sieve.
Fill 4 ramekins with the mixture, leaving enough room on top for the sugar crust. Place the ramekins in a water bath. Bake at 350°F until barely set, about 45 minutes. Cool ramekins in water bath. Remove ramekins and refrigerate overnight.
Set the ramekins in a pan filled with ice. Cover the custard surface with sugar and carmelize under the broiler. Serve immediately.
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