Vanilla Bean Custards under a Torched Sugar Shell

What you need

• 500 ml (2 cups) heavy cream, or double cream
• 1 vanilla bean, or 2 tsp vanilla extract
• 6 large egg yolks
• 100 g (1/2 cup) granulated sugar
• 4 tbsp superfine sugar, for the topping

Method

Restated from the original video

1. 1

   Heat the oven to 150 °C (300 °F) and bring a full kettle of water to a boil.

2. 2

   Split the vanilla lengthwise and scrape out the seeds with the tip of a knife.

3. 3

   Put the cream with the vanilla seeds and pod in a saucepan and heat until it steams and tiny bubbles show at the edge, 4-5 min.

4. 4

   Turn off the heat, cover and leave the cream to infuse for 15 min.

5. 5

   Whisk the yolks with the sugar in a bowl until pale, about 2 min.

6. 6

   Pour the warm cream onto the yolks a little at a time, stirring gently with the whisk so the mixture does not foam.

7. 7

   Strain the custard through a fine sieve into a jug and discard the pod.

8. 8

   Stand 6 ramekins of about 120 ml each in a deep roasting tin and fill them with the custard.

9. 9

   Pour hot water from the kettle into the tin until it reaches halfway up the sides of the ramekins.

10. 10

    Bake until the edges are set and the centres wobble slightly when the tin is nudged, 35-40 min.

11. 11

    Lift the ramekins out of the tin, cool them on a rack for 30 min, then chill for at least 2 hours.

12. 12

    Just before serving, sprinkle about 2 tsp superfine sugar over each custard and tilt to spread it in a thin, even layer.

13. 13

    Sweep a kitchen torch over the sugar in small circles until it melts and turns deep amber. Let the shell set for 1-2 min, then serve.

Imported from howtofeedaloon.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.