Serves 6 to 8
2 Cups Heavy Cream
8 Large Egg Yolks
½ Cup Sugar
¾ tsp. Vanilla extract
1 Vanilla Bean
METHOD:
Heat cream to a near simmer.
In a medium bowl, stir yolks and sugar until just blended. Gradually stir in cream.
Slice vanilla bean in two pieces. Scrape seeds from one half of vanilla bean. Strain egg and cream mixture.
Add seeds and vanilla extract to strained mixture.
Pour mixture into ramekins (six 4 to 6 ounce ramekins) and place into water bath. Set pan in 250 degree oven until custards are set, but still have some movement about 1 to 1 ½ hours)
Remove ramekins from water bath and let cool. Cover each and refrigerate for about 8 hours.
Remove ramekins from refrigerator and let come to room temperature. Sprinkle sugar on top and caramelize sugar under broiler or with a torch. Serve immediately.
