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1
PREP
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2
Put the heavy cream in the large pot.
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3
Split the vanilla bean lengthwise with the paring knife and scrape the insides into the cream.
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4
Put the empty pod in as well.
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5
Add half the granulated sugar to the cream, stir well, and bring the mixture to a boil.
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6
Place the egg yolks in the large mixing bowl and whisk in the remaining granulated sugar, continuing to whisk until the mixture is pale yellow and slightly foamy.
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7
Remove the cream mixture from the heat and slowly, gradually whisk it into the yolk mixture.
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8
Make sure to whisk constantly to prevent the hot liquid from curdling the yolks.
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9
Remove the vanilla bean pod and discard.
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10
BAKE
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11
Preheat the oven to 300F (150C).
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12
Place the ramekins in the baking pan and fill the pan with water so that it comes halfway up the sides of the ramekins.
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13
Divide the custard evenly among the ramekins and cook them in the oven for about 45 minutes, or until the top is set but still jiggly.
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14
Remove the ramekins from the oven and let cool to room temperature.
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15
The custards can be held overnight, covered with plastic in the refrigerator.
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16
SERVE
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17
Sprinkle 1 tablespoon (14 g) brown sugar over the top of each custard.
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18
Carefully run the propane torchs flame over each custard to caramelize the sugar.
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19
Wait a minute, then serve the custards with spoons.
