A delightful dessert featuring a creamy vanilla custard topped with a crisp caramelized sugar layer.
Combine the heavy cream, milk, and vanilla bean in a saucepan.
Using a fresh vanilla bean enhances the custard's flavor.
Heat the mixture over medium heat until it begins to simmer, then remove from heat and let it steep for 10 minutes.
Allowing the mixture to steep ensures a rich vanilla flavor.
Scrape the seeds from the vanilla bean into the milk mixture and discard the pod.
Scraping the seeds thoroughly ensures no flavor is wasted.
In a mixing bowl, whisk together the egg yolks and sugar until pale and thick.
Whisking until pale ensures the sugar is well incorporated.
Gradually add the milk mixture to the egg mixture, whisking constantly to combine.
Adding the milk mixture slowly prevents the eggs from curdling.
Strain the mixture to remove any foam or solids, then divide it among the ramekins.
Straining ensures a smooth custard texture.
Place the ramekins in a baking dish and pour hot water around them to reach halfway up their sides.
The water bath helps the custard cook evenly.
Bake in a preheated oven at 325°F for 25-30 minutes, until the custard is just set.
The custard should tremble slightly when done.
Allow the custards to cool, then sprinkle the tops with brown sugar.
Ensure an even layer of sugar for consistent caramelization.
Caramelize the sugar under a broiler until golden and crisp.
Watch closely to avoid burning the sugar.
Serve the custards chilled, enjoying the contrast of creamy custard and crisp topping.
Chilling enhances the custard's texture and flavor.
Continue in our app for the best experience
