Authentic home cooking from France, with US measurements. 
Open in Cookpad AppSteps
- 1
Gather all the ingredients.
- 2
Split the vanilla bean in half and scrape out the seeds.
- 3
Gently heat the heavy cream with the vanilla bean and seeds over low heat.
- 4
Whisk the egg yolks with the sugar and vanilla seeds until the mixture becomes pale and creamy.
- 5
Slowly pour the warm cream into the egg mixture, stirring constantly.
- 6
Pour the mixture into ramekins.
- 7
Bake in a water bath for 35 minutes at 320°F (160°C).
- 8
Refrigerate for at least 6 hours.
- 9
Before serving, sprinkle the brown sugar or turbinado sugar over the custard and caramelize it with a kitchen torch.
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mommyof2 -
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