Equipment
Ingredients
Custard Base
- 240 ml heavy cream, chilled
- 240 ml half and half, chilled
- 1 vanilla bean, split lengthwise and seeds scraped
- 6 egg yolks, room temperature
Sweetening and Crust
- 150 g granulated sugar, divided use
Nutrition (per serving)
Method
Preheat your oven to 160C/325F. Bring a kettle or large pot of water to a boil, which will be used to create a water bath for gentle, even baking.
In a medium saucepan, combine the heavy cream, half and half, vanilla bean seeds, and the empty vanilla bean pod. Heat over medium heat until the mixture reaches a gentle simmer, showing small bubbles around the edges, reaching approximately 82C/180F. Do not let it boil.
While the cream mixture heats, whisk the egg yolks and 100g of the granulated sugar together in a medium mixing bowl. Whisk vigorously for about 2 minutes until the mixture falls in thick ribbons and lightens to a pale yellow color.
Remove the simmering cream from the heat. Extremely slowly, pour about a quarter of the hot cream into the egg yolk mixture while whisking constantly and vigorously. This prevents the eggs from scrambling. Gradually whisk in the remaining hot cream until fully incorporated.
Pour the custard mixture through a fine mesh strainer into a large measuring cup or pitcher with a spout. Discard the vanilla pod and any solid egg bits caught in the strainer. Skim off any excess foam on the surface of the liquid to ensure a smooth texture.
Place four ramekins inside a roasting pan or large baking dish. Divide the strained custard mixture evenly among the ramekins. Carefully pour the previously boiled water into the roasting pan until it reaches halfway up the sides of the ramekins. Be extremely cautious not to splash water into the custards.
Carefully transfer the roasting pan to the preheated oven. Bake for 35 to 45 minutes. The custards are done when the edges are set but the center still jiggles slightly when the pan is gently shaken. For food safety, ensure the internal temperature has reached at least 77C/170F.
Remove the roasting pan from the oven. Carefully use tongs or an oven mitt to lift the ramekins out of the hot water bath. Place them on a wire rack to cool to room temperature for about 45 minutes, then cover tightly and refrigerate for at least 4 hours, or preferably overnight.
Place an oven rack in the highest position and preheat the broiler on high. Uncover the chilled custards and gently blot any condensation from the surface with a paper towel. Sprinkle the remaining 50g of granulated sugar evenly across the top of all four ramekins, forming a thin, complete layer.
Place the ramekins on a baking sheet and set them directly under the broiler. Leave the oven door slightly ajar and watch them continuously. Broil for 1 to 3 minutes, rotating the pan frequently to ensure even browning, until the sugar melts into a deep amber caramel. Allow the crust to harden for 3 minutes before serving.
Chef's Notes
- Using half-and-half alongside heavy cream perfectly balances the fat content, avoiding the overly heavy, cloying texture of a pure heavy cream base.
- Do not skip blotting the chilled custard surface before sugaring. Any surface moisture will dissolve the sugar, preventing a proper crackly caramel crust from forming.
- If your broiler is inconsistent, you can rotate the ramekins every 15 seconds. Ensure your baking sheet is chilled beforehand to keep the custard cold while the top cooks.
- Scraping the vanilla bean pod and steeping it in the hot cream maximizes flavor extraction. Always strain afterwards to remove the woody pod and any stray fibers.
- The residual heat of the dish will continue to cook the custard slightly once removed from the oven, which is why pulling it out while slightly jiggly is essential to avoid a rubbery final product.
Storage
Refrigerator: 3 days — Store un-torched custards tightly wrapped in plastic wrap. Do not caramelize sugar until immediately before serving, as the crust will soften.
