8 egg yolks
1/3 C. sugar
2 C. Heavy Crème
1 t. vanilla extract
1 vanilla bean
Caster sugar or fine sugar for caramelized tops
Preheat oven to 300 degrees.
In a large bowl, using a wire whisk, stir the egg yolks and sugar together until mixture is creamy pale yellow and sugar is dissolved well.
Cut the vanilla bean in half and with a sharp knife, scrape the vanilla bean and add to the egg mixture. Stir well. Add the cream, vanilla extract and whisk well.
Divide the mixture among 6 ramekins. Place in a water bath, so the water is half way up the ramekins. Bake for about 40 to 50 minutes until the custard is lightly firm. Remove from oven and let cool in the water bath. Refrigerate for at least 2 hours and best overnight.
For the caramelized topping:
Sprinkle the sugar on top and with a hand held torch, melt the sugar. Re-chill the custards for about 30 to 60 minutes prior to serving.