Step 1 of 9
Heat oven to 150°C / 300°F. Place ramekins in a deep roasting tray.
Step 2 of 9
Heat the cream with the vanilla seeds, the pod, and a pinch of salt in a saucepan to just below simmering. Cover, off-heat, infuse 15 minutes.
Step 3 of 9
Whisk yolks with sugar in a bowl until pale and ribboned, 60 seconds.
Step 4 of 9
Strain the warm cream through a sieve into the yolks, whisking constantly — the strain catches the pod and any cooked yolk specks. Skim any foam from the surface.
Step 5 of 9
Divide between the ramekins. Pour boiling water into the tray to come halfway up the sides — this is the bain-marie that protects the custard from direct oven heat.
Step 6 of 9
Bake 40–45 minutes. The custards are done when they're set around the edges but still wobble slightly in the centre when you tap the tray.
Step 7 of 9
Lift the ramekins out of the water bath. Cool on the counter 30 minutes, then refrigerate at least 4 hours, ideally overnight.
Step 8 of 9
Just before serving: sprinkle 1 tbsp demerara on each custard. Use a blowtorch to caramelise the sugar — sweep the flame back and forth, 3–4 cm above the surface, until the sugar bubbles and turns deep amber. Rest 60 seconds for the sugar to harden.
Step 9 of 9
Crack the surface with the back of a spoon. Eat through the broken sugar into the cool custard underneath.
Ingredients 6
the custard
- 500 ml heavy cream (35% fat)
- 1 plump vanilla bean, split and scraped
- 6 large egg yolks
- 75 g caster sugar (for the custard)
- Pinch of fine sea salt
the top
- 6 tbsp demerara or turbinado sugar (for the brûlée)