-
1
Preheat the oven to 325F.
-
2
Place 4 shallow oval 6-ounce ramekins in a large baking pan lined with a kitchen towel.
-
3
Bring a large pot of water to a boil, and keep hot until ready to use.
-
4
Meanwhile, in a small saucepan, heat the cream, vanilla bean, and scrapings over medium heat until bubbles form around the edges and the mixture starts to steam, about 6 minutes.
-
5
Turn off heat.
-
6
In a large bowl, whisk together 1/2 cup sugar and the egg yolks until combined.
-
7
Whisking constantly, slowly add the hot cream mixture.
-
8
Strain the mixture through a fine sieve into a clean bowl; skim off any surface foam with a spoon.
-
9
Pour the custard into the ramekins.
-
10
Carefully pour the hot water into the baking pan until it reaches halfway up the sides of the ramekins.
-
11
Bake until the custard is just set in the center when gently touched with your finger, about 35 minutes.
-
12
Transfer the ramekins to a wire rack to cool.
-
13
Cover with plastic wrap, and place in refrigerator to chill completely, 2 to 3 hours or overnight.
-
14
Transfer to the freezer 45 minutes before serving.
-
15
Remove from the freezer, and sprinkle 1 1/2 tablespoons sugar over the entire surface of each.
-
16
Using a kitchen torch, pass the flame in a circular motion 1 to 2 inches above the surface until the sugar bubbles, turns amber, and forms a smooth surface.
-
17
Serve immediately.
