Recipe by Silvia Baldini —The marriage of cream, milk, eggs and sugar is the foundation for a silky and vanilla-scented custard. Bake it gently and slowly in a water bath, then top it with a crisp caramel, brûlée and crack it open with a spoon at the table. Add a touch of citrus zest, chocolate or a splash of liquor for an extra kick.
| Servings | Prep Time |
| 6/8 people | 30 minutes |
| Cook Time |
| 35/40 minutes |
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Recipe by Silvia Baldini —The marriage of cream, milk, eggs and sugar is the foundation for a silky and vanilla-scented custard. Bake it gently and slowly in a water bath, then top it with a crisp caramel, brûlée and crack it open with a spoon at the table. Add a touch of citrus zest, chocolate or a splash of liquor for an extra kick.
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Ingredients
- 1 1/4 cup heavy cream
- 1 vanilla bean
- 4 large eggs yolks
- 4 tablespoons granulated sugar
- 1 pinch salt
- 6 tablespoons granulates sugar for caramel
Servings: people
Instructions
- Split the vanilla bean. Scrape the seeds with the tip of a small knife. Combine the cream with the vanilla seeds and the spilt bean in a heavy bottom medium pot. Stir over medium heat until it reaches the boiling point. Set aside and steep until it cools down.
- Preheat the oven at 325 degrees. Line a baking pan with high sides with paper towel. Boil a pot of water and set aside.
- Whisk eggs yolks in a bowl with sugar and salt. Remove the vanilla beans from the cream. Add the cream mixture very slowly in to the yolks, whisking well after every addition. Once blended place the cream in 6/8 small 4-ounces ramekins or in one large baking dish.
- Place the ramekins in the lined baking pan and slowly add half of the hot water in to the pan. Place the pan in the heated oven and fill it with the remaining water. Water should cover at least 3/4 of the ramekins sides but not reach the top.
- Bake for 35/40 minute or until centers are softly set and still creamy. Remove the ramekins from hot water when cool enough to handle. Cover the dishes and refrigerate for two hours or up to two days.
- To serve, sprinkle each ramekin with sugar and caramelize with a blow torch or under the broiler. Enjoy while the tops are still hot and custard is cool.
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