- 6 egg yolks
- 1/2 cup white sugar (for the egg mixture)
- 1 vanilla bean
- 2 cups heavy cream
- 1 teaspoon white sugar (for sprinkling on top at the end)
Put egg yolks into a large, heat-proof bowl. Add in the first portion of sugar. Whisk until combined. Pour heavy cream into a medium-sized pot.
Cut vanilla bean in half and using the back of a knife and scrape seeds out. Drop vanilla seeds into heavy cream and whisk to combine.
Heat cream slowly until you see bubbles forming around the edge of the pot. Remove from heat.
Slowly pour hot cream mixture into egg mixture while whisking. Continue to whisk until well combined.
Pour mixture into six 8-oz ramekins. Put ramekins into a high-sided roasting pan. Pour hot water into roasting pan - enough so half the ramekin is submerged in the hot water.
Bake at 350° for 30-35 mins or until set.
Remove from oven and let cool for 10 minutes on a wire rack, then in the fridge for 3 hours or overnight.
Sprinkle tops with sugar and run a kitchen torch over the tops to carmelize the sugar, using a circular motion. Crack tops with a spoon and enjoy!
Amount Per Serving Calories 450Total Fat 40gSodium 45mgCarbohydrates 21gProtein 5g