Ingredients:

  • 3 cups Heavy Cream (35% fat)
  • 1 large Whole Vanilla Bean, split and scraped
  • 8 large Egg Yolks
  • 2/3 cup Caster Sugar (fine grain)
  • 1/4 teaspoon Fine Sea Salt
  • 1/4 cup Granulated or Caster Sugar (for brûlée top)

Instructions:

  1. Split the vanilla bean lengthwise using a small sharp knife and scrape out the fragrant seeds.
  2. Combine the heavy cream, vanilla seeds, the empty pod, and the fine sea salt in a medium saucepan.
  3. Heat the mixture over medium-low heat until steam is visible and small bubbles form around the edges of the pan. Do not boil. Remove immediately from heat, cover, and allow the vanilla to infuse for 15–20 minutes.
  4. Remove the vanilla bean pod from the cream mixture.
  5. In a separate large bowl, whisk the 8 egg yolks vigorously with the caster sugar until the mixture is pale yellow, smooth, and ribbons slightly (about 2 minutes).
  6. To temper the eggs, slowly, in a steady stream, pour about one-third of the hot cream mixture into the yolk mixture while whisking constantly.
  7. Pour the tempered yolk mixture back into the remaining cream in the saucepan. Whisk gently until fully combined.
  8. Pour the entire custard mixture through a fine-mesh sieve into a clean bowl or measuring jug. Do not skip this step, as it ensures a perfectly smooth texture.
  9. Preheat oven to 325°F (160°C). Place the 6 individual ramekins inside a large roasting pan.
  10. Carefully pour the strained custard mixture evenly into the ramekins, filling them almost to the top.
  11. Place the roasting pan into the oven on the middle rack. Carefully pour boiling hot water into the roasting pan until the water reaches halfway up the sides of the ramekins (creating the bain-marie).
  12. Bake for 35–40 minutes. The custard is done when the edges are set and firm, but the very centre still has a slight, soft wobble.
  13. Carefully remove the ramekins from the water bath and allow them to cool completely on a wire rack. Once cool, cover and chill in the refrigerator for a minimum of 4 hours, or preferably overnight, until completely firm.
  14. Just before serving, blot the surface of the chilled custard gently with a paper towel to remove any residual moisture.
  15. Sprinkle 1 to 2 teaspoons of the reserved sugar evenly over the top of each chilled custard, creating a thin, uniform layer.
  16. Use a kitchen torch to melt and caramelize the sugar, moving the flame constantly in small circles until the sugar forms a dark amber, crisp crust.
  17. Allow the caramel to cool and harden for at least 2 minutes before serving to achieve the satisfying crack.