Ingredients

• 2 cup heavy cream
• 1 vanilla bean, split and scraped
• 5 egg yolks
• 0.5 cup granulated sugar
• 0.25 teaspoon kosher salt
• 8 tablespoon granulated sugar for topping

Steps

1. Preheat oven to 325°F (163°C).
2. Pour heavy cream into a small saucepan. If using a vanilla bean, add the split bean and seeds to the cream; if using extract, set aside to add later.
3. Heat cream over medium heat until it just begins to steam and small bubbles form around the edges, about 5 minutes. Do not boil.
4. Remove cream from heat and let it steep for 15 minutes if using a vanilla bean, allowing the flavor to infuse. If using vanilla extract, skip this step.
5. In a medium bowl, whisk egg yolks with 1/4 cup of the granulated sugar and kosher salt until the mixture is pale and thick, about 2 minutes.
6. Slowly pour the warm cream into the egg yolk mixture while whisking constantly to temper the yolks and prevent scrambling.
7. If using vanilla extract (instead of bean), stir it in now.
8. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or vanilla bean solids.
9. Divide the strained custard evenly among four 6–8 oz ramekins, filling each about three-quarters full.
10. Place ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins (water bath).
11. Carefully transfer the water bath to the preheated oven and bake for 35–40 minutes, until the custard is set at the edges but still slightly jiggly in the center (about 1 inch diameter). The internal temperature should reach 170°F (77°C) at the edge.
12. Remove ramekins from the water bath and let them cool at room temperature for 15 minutes.
13. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours, until fully chilled.
14. Just before serving, pat the top of each chilled custard dry with a paper towel.
15. Sprinkle 2 tablespoons of granulated sugar evenly over the top of each ramekin, creating a thin, even layer.
16. Using a kitchen torch held 2–3 inches above the sugar, move the flame in a circular motion across the top until the sugar melts and turns amber brown, about 1–2 minutes per ramekin. Alternatively, place ramekins on a baking sheet under a preheated broiler for 2–3 minutes until caramelized, watching carefully to avoid burning.
17. Let the caramelized sugar cool and harden for 1–2 minutes before serving.
18. Serve immediately while the caramel is still crisp on top and the custard is cold inside.