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Items Needed:
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- 4 Ramekins
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- Small towel or Parchment Paper
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- Deep baking pan
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- Sieve (the finer the better)
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- Torch
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1) Preheat oven to 325u00b0F
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2) Heat vanilla and cream in a sauce pan on low - medium heat. It should be hot, but not boiling.
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At the same time, heat water in a separate pan to a boil. This will be used to fill the pan the ramekins will cook in.
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3) Mix the sugar and egg yolks in a bowl.
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4) Mix a small amount (1-2 oz) of the heated cream in with the eggs and sugar to temper, then stir in the remainder of the cream.
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5) Pour the mixture through the sieve to strain out any egg shells or vanilla bean pieces (a few seeds are okay).
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6) Remove any bubbles from the surface of the mixture by quickly running the torch over it, or use a ladle to pop/scoop them out.
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7) Place the ramekins on a damp cloth or parchment paper in the baking pan and fill them evenly with the cream mixture. Use the same process from above to remove any bubbles from the surface.
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8) Fill the baking pan with the hot water so the ramekins are about half-way submerged. Be careful not to get any water in the ramekins!
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9) Place the baking pan in the oven and cook for approximately 30 minutes, or until the mixture has congealed (it should jiggle a little when the ramekins are moved)
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10) Remove the ramekins from the pan and place them in the refrigerator for several hours to allow the custard to cool (you can leave them in overnight if serving the next day).
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To Serve:
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1) Cover the surface of the custard in raw cane sugar.
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2) Turn the ramekin over and pour off excess sugar, leaving a even coating.
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3) Use the torch to caramelize the sugar, creating the hard top.
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4) Enjoy!
