- 3 cups Heavy cream
- 1 Vanilla bean, split lengthwise
- 1/8 teaspoon Salt
- 1 large Egg
- 5 large Egg yolks
- 1/2 cup + more for topping C&H® Baker Sugar
Preheat oven to 300°F. In a medium saucepan, combine cream, vanilla bean, and salt. Cook over low heat until hot (do not boil). Remove from heat and allow the mixture to rest for 5 minutes. Discard vanilla bean.
In a medium bowl, beat egg, egg yolks, and ½ cup of sugar until combined. Slowly add one quarter of the cream mixture into the egg mixture, beat at low speed until just combined. Add the rest of the cream mixture and mix until combined.
Pour the mixture into six 8 oz. ramekins and place on a baking pan. Fill the pan with boiling water halfway up the sides of the ramekins. Bake for 30-35 minutes until the custards are barely set. Remove from pan from the oven and allow the custards to cool to room temperature. Refrigerate for at least 4 hours or until firm.
When ready to serve, evenly top each custard with 2 teaspoons of sugar. Heat with a kitchen torch until the sugar caramelizes. Garnish with fresh fruit and serve.
If you don’t have a kitchen torch at home, turn on the broiler and heat the custards until the sugar caramelizes. Be careful not to burn the sugar.
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