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1
Preheat oven to 325 degrees.
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2
In a heavy bottomed pot over medium heat combine the cream and vanilla bean.
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3
Bring to a simmer.
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4
Remove from heat.
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5
In a separate bowl whisk together the egg yolks and half of the sugar.
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6
Add a little of the warm milk into the egg mixture, whisking continually.
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7
Continue adding until the egg mixture is about the same temperature as the remaining milk.
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8
This is called tempering.
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9
Add the milk/egg mixture back to the pot with the remaining milk.
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10
Place back over medium heat, continually whisking until the mixture is thick enough to coat the back of a spoon.
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11
Remove from heat and strain.
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12
Place 6 ramekins into a shallow pan that can hold water.
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13
Fill each ramekin almost to the top with the custard.
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14
Bring the pan to the oven and then fill with water so that the water comes about half way up the sides of the ramekins.
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15
Bake for 40 to 45 minutes or until the custard is set in the center.
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16
Remove from the oven and remove ramekins from the water bath.
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17
Cool in the refrigerator until ready to serve.
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18
Using the remaining sugar, coat the tops of each of the ramekins with a thin coating.
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19
Shake off the excess.
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20
Using your kitchen torch, brown the sugar, being careful to stop torching once the sugar has turned an amber color.
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21
You can also achieve this (with less dramatic effect) by placing the ramekins under the broiler of your oven.
