Ingredients

• Heavy cream - 2 cups
• Vanilla bean - 1
• Egg yolks - 5
• Granulated sugar - ½ cup
• Salt - 1/8 teaspoon
• Brown sugar - ¼ cup

Instructions

1. 1.

   Preheat the oven to 150°C (300°F).

2. 2.

   In a saucepan, heat the heavy cream and scraped vanilla bean seeds over medium heat until just simmering.

3. 3.

   In a bowl, whisk together egg yolks, granulated sugar, and salt until pale.

4. 4.

   Gradually pour the hot cream into the egg mixture, whisking constantly.

5. 5.

   Strain the mixture and divide it among six ramekins.

6. 6.

   Place ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.

7. 7.

   Bake for 40-45 minutes until the center is set but still slightly jiggly.

8. 8.

   Cool to room temperature, then refrigerate for at least 2 hours.

9. 9.

   Before serving, sprinkle brown sugar on top and caramelize using a kitchen torch.

Nutritional Facts