A delightful dessert featuring creamy vanilla custard topped with a layer of caramelized sugar.
Preheat your oven to 325°F.
Preheating ensures even cooking of the custard.
In a medium saucepan, combine the heavy cream and milk.
Use a heavy-bottomed saucepan to prevent scorching.
Split the vanilla bean and scrape out the seeds, adding both seeds and pod to the cream mixture.
Scraping the seeds releases the full flavor of the vanilla.
Heat the cream mixture over medium heat until it begins to steam, then remove from heat and let it steep for 10 minutes.
Steeping allows the vanilla flavor to infuse into the cream.
In a mixing bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
Whisking thoroughly ensures a smooth custard.
Gradually whisk the warm cream mixture into the egg yolk mixture, a little at a time, to temper the eggs.
Tempering prevents the eggs from curdling.
Strain the mixture through a fine sieve into a pouring jug to remove the vanilla pod and any cooked egg bits.
Straining ensures a smooth custard texture.
Divide the custard mixture evenly among the ramekins.
Filling the ramekins evenly ensures consistent cooking.
Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
The water bath prevents the custard from cracking during baking.
Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
Check the custards towards the end of baking to avoid overcooking.
Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours.
Chilling allows the custard to firm up and develop its flavor.
Sprinkle a thin, even layer of sugar over the top of each custard.
Use a fine sugar layer for even caramelization.
Caramelize the sugar using a kitchen torch until golden brown and crisp.
Move the torch in a circular motion for even caramelization.
Serve the custards immediately, garnished with fresh berries if desired.
Serving immediately ensures the sugar topping remains crisp.
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