Ingredients
– 2 cups heavy cream
– 1 vanilla bean, split and scraped (or 1 tablespoon vanilla extract)
– ¼ cup sugar, plus extra for topping
– 5 large egg yolks
– Pinch of salt
Equipment Needed
– 1 medium saucepan
– Whisk
– Mixing bowl
– Fine mesh strainer
– Ramekins (4 oz size)
– Baking dish (for the water bath)
– Kitchen torch (or broiler for caramelizing the sugar)
Step-by-Step Instructions
First, I start by preheating my oven to 325°F (163°C). Then, in a medium saucepan, I pour in the heavy cream and add the vanilla bean—both the seeds and the pod. As the mixture heats on a low flame, I love how the scent of vanilla fills the air, making my kitchen smell heavenly. I heat the cream just until it’s steaming, not boiling, and then I remove it from the heat to let it steep for about 15 minutes. This step is crucial to let the vanilla flavor really infuse. (See the next page below to continue steps…)