Ingredients
- 500 g heavy cream
- 5 egg yolks
- 80 g sugar
- 1 vanilla bean
- Extra sugar for caramelizing
Step-by-step
Using a different robot? Switch it here:
- Put the cream and the vanilla seeds in the mixing bowl, 7 min/90°C/speed 2.
- Add the yolks and sugar, 5 min/80°C/speed 3.
- Divide among individual ramekins and bake in a water bath 30 min at 150°C.
- Refrigerate at least 4 hours.
- Sprinkle with sugar and caramelize with a kitchen torch before serving.
Tips
- The custard should still jiggle when it comes out of the oven.
- Caramelize right before serving for a crisp crust.
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