Step-by-Step Instructions

1. Preheat and Prepare

• Preheat your oven to 325°F (163°C).
• Arrange 4 to 6 ramekins in a deep baking dish.

2. Heat the Cream

• In a saucepan, heat 2 cups (500ml) of heavy cream over medium heat.
• Add 1 vanilla bean (split and scraped) or 1 teaspoon of vanilla extract for flavor.
• Heat until the mixture is warm but not boiling, then remove from heat and let it cool slightly.

3. Whisk Egg Yolks and Sugar

• In a mixing bowl, whisk 5 large egg yolks with ½ cup (100g) granulated sugar until the mixture becomes pale and slightly thick.
• Slowly pour the warm cream into the yolk mixture, whisking constantly to prevent the eggs from scrambling.

4. Strain and Pour

• Strain the mixture through a fine-mesh sieve to remove any lumps.
• Evenly divide the custard into the prepared ramekins.

5. Bake in a Water Bath

• Carefully pour hot water into the baking dish, filling it until it reaches halfway up the sides of the ramekins.
• Bake for 30–35 minutes, or until the custard is set but still slightly jiggly in the center.

6. Cool and Chill

• Remove the ramekins from the water bath and let them cool at room temperature.
• Cover and refrigerate for at least 2 hours (or overnight for best results).

7. Caramelize the Sugar Topping

• Before serving, sprinkle about 2 teaspoons of sugar evenly over each custard.
• Use a kitchen torch to melt and caramelize the sugar until it turns golden brown and crispy.
• Let it sit for a minute until the sugar hardens into a crackly crust.