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1
Preheat the oven to 325 f.
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2
In a small saucepan, combine the half-and-half, vanilla bean, and vanilla extract.
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3
Heat over medium heat just until scalded; do not allow the mixture to boil.
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4
Fill a large bowl with water and add ice.
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5
In a medium mixing bowl, combine the egg, egg yolks, and granulated sugar and mix.
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6
Gradually stir in the scalded half-and-half mixture and place the smaller bowl in the bowl of ice water to cool completely.
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7
Stir in the heavy cream and divide among eight 4-ounce ramekins.
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8
Place in a baking dish just large enough to hold them and add enough hot water to the pan to come halfway up the sides of the ramekins.
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9
Cover the baking dish tightly with foil and bake until the custard is set but still quivers in the center, about 35 minutes.
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10
Remove the ramekins from the water and refrigerate to cool completely.
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11
Preheat the broiler, if using.
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12
Sprinkle 1 tablespoon of the sugar on top of each custard, spread over the surface, and tap out any excess.
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13
Place the ramekins on a broiling tray and broil until the top is melted and caramelized, about 30 seconds.
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14
Watch carefully; the sugar can burn easily.
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15
If using a torch pass the flame about 2 inches over the surface of the custards until the sugar is completely caramelized.
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16
Serve while still warm.
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17
Ming's Tip: To caramelize the sugar coating, use either a broiler or propane torch. Working with the latter may seem scary, but torches are easily handled and are beautifully efficient. Look for a small version, often called a kitchen torch. If using a torch, replace the superfine sugar. Raw sugar caramelizes more successfully under a torch flame.
