Ingredients
- 4 cups heavy cream
- 1 vanilla bean, split lengthwise
- 8 large egg yolks
- 1/2 cup sugar
- 3/4 packed light brown sugar or to taste
Preparation
Step 1
1 In a small saucepan, scald the cream with the vanilla bean over medium heat. Remove from heat.(If you have time, let the vanilla bean steep in the milk for 30-60 minutes. Reheat before proceeding.). Place 8 6oz ramekins in. Roasting pan, set aside.
2 Preheat oven to 350 degrees with rack in center. In a small bowl, whisk the egg yolks til just blended. Slowly whisk the egg yolks til just blended. Slowly whisk in sugar. Remove the vanilla bean from the hot cream and scrape the seeds into the cream. Slowly breathe hot cream into the yolks, whisking all the time. Strain the mixture through a fine sieve into a large measuring cup or pitcher. Pour custard into ramekins.
3 Place the roasting pan on the center rack of the oven. Pour in enough hot tap water to reach about halfway up the sides of the ramekins. Bake til the custards are just set, about 30 minutes. Remove the custards from the water bath and place on a wire rack til cooled. Refrigate til very cold (at least 3 hours). Shortly before serving, preheat broiler. Place rack 3" from heat. Sieve a thin layer of brown sugar over custard. Place under broiler for less than 1 minute.