Ingredients :
2 cups heavy creamvanilla bean (or 1 teaspoon pure vanilla extract)1/2 cup granulated sugar5 large egg yolks2 tablespoons brown sugar (for topping)
Préparations :
Preheat Oven:Preheat your oven to 325°F (160°C).Prepare the Cream:Pour the heavy cream into a saucepan.Split the vanilla bean lengthwise and scrape the seeds into the cream (or add vanilla extract if using).Heat the cream over medium heat until it just starts to simmer, then remove from heat and let it cool slightly.Prepare the Custard:In a mixing bowl, whisk the egg yolks with the granulated sugar until the mixture becomes pale and thick.Slowly pour the warm cream into the egg yolk mixture, whisking constantly to avoid cooking the eggs.Strain the Mixture:Pour the mixture through a fine-mesh sieve into a large bowl or measuring cup to remove the vanilla bean and any cooked egg bits.Bake the Custard:Divide the mixture evenly among 4-6 ramekins.Place the ramekins in a large baking dish and pour hot water into the dish until it comes halfway up the sides of the ramekins.Bake in the preheated oven for 35-40 minutes, or until the custards are just set but still a bit jiggly in the center.Chill the Custard:Remove the ramekins from the water bath and let them cool to room temperature.Once cooled, refrigerate for at least 2 hours (preferably overnight).Caramelize the Sugar:When ready to serve, sprinkle a thin layer of brown sugar on top of each custard.Use a kitchen torch to caramelize the sugar until it is golden and crisp. If you don’t have a torch, you can broil them in the oven, watching carefully to prevent burning.Serve:Allow the caramelized tops to cool for a minute or two before serving so they harden into a crunchy crust.Enjoy!