A creamy and indulgent dessert with a caramelized sugar topping.
Preheat your oven to 325°F.
Preheating ensures even cooking from the start.
In a medium saucepan, heat the heavy cream over medium heat until small bubbles form along the edges.
Avoid boiling the cream to maintain its smooth texture.
Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the pod as well.
Scraping the seeds ensures maximum flavor extraction.
In a bowl, whisk together the sugar, salt, and egg yolks until smooth.
Whisking thoroughly ensures a creamy custard.
Gradually pour the warm cream into the yolk mixture while whisking constantly.
Tempering prevents the eggs from curdling.
Strain the mixture through a fine sieve into a pitcher to remove any solids.
Straining ensures a smooth custard texture.
Stir in the vanilla extract.
Adding vanilla extract enhances the flavor.
Arrange ramekins in a baking dish and pour the custard mixture into them.
Filling evenly ensures uniform baking.
Pour hot water into the baking dish to reach halfway up the sides of the ramekins.
The water bath prevents the custard from cracking.
Cover the baking dish with foil and bake for 30-40 minutes, checking for a slight jiggle in the center.
Check frequently towards the end to avoid overbaking.
Remove the ramekins from the water bath and let cool. Refrigerate for at least 2 hours.
Chilling allows the custard to set properly.
Sprinkle sugar evenly over the chilled custards and caramelize using a kitchen torch.
Move the torch in a circular motion for even caramelization.
Serve immediately and enjoy your dessert.
Serve promptly to enjoy the crisp topping.
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