Ingredients:
- 2 cups heavy cream
- 1/2 cup sugar
- 1 Zoosh Vanilla bean, split and seeds scraped
- 5 egg yolks
- Extra sugar for topping
Instructions:
- Preheat Oven: Preheat oven to 325°F (160°C).
- Heat Cream: In a saucepan, heat the cream with the vanilla seeds and pod until it just begins to boil. Remove from heat and let steep for 15 minutes.
- Mix with Eggs: In a bowl, whisk the egg yolks with the sugar until pale. Slowly add the cream mixture, whisking constantly.
- Bake: Pour into ramekins and place in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake for 40-45 minutes, until the edges are set but the center is still slightly jiggly.
- Chill and Caramelize: Chill in the refrigerator for at least 2 hours. Before serving, sprinkle with sugar and caramelize using a kitchen torch.