Update my dinner status, I'm making this tonight.
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Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
-- Ingredients --
-- Equipment Needed --
- large stainless steel saucepan
- large stainless steel bowl
- measuring spoons
- wire whisk
- kitchen towel
- fine mesh sieve
- ladle
- twelve six-ounce ramekins
- full size hotel pan or baking dish for water bath
- sheet pan
- wire cooling rack
Preparation
Preheat oven to 325 F degrees. Combine the cream, salt and two-thirds cup of the sugar in the saucepan over medium heat, add the vanilla bean. Heat stirring occasionally until very hot, but not boiling. Remove from heat and allow the vanilla bean to sit in the cream mixture to infuse it with flavor.
Stabilize the bowl by placing a damp kitchen towel underneath to secure it. Place two-thirds cup of sugar and the egg yolks in the bowl and whisk together.
Remove the vanilla bean from the cream mixture. Temper the hot cream mixture into the egg yolk mixture by ladling it in a stream while whisking vigorously. Once combined, strain through a fine mesh sieve back into the saucepan.
Fill the ramekins about seven eighths full and place them into the hotel pan. Pull the oven rack out slightly and place the hotel pan on it. Fill the hotel pan with very hot water, so that the water level is between one-third and one-half way up the sides of the ramekins. Carefully push the rack into the oven.
Bake for 35 minutes and check doneness by tapping the edge of each ramekin. If the centers still appear "liquid," continue baking at 3-minute intervals, checking custards carefully at the end of each. Total baking time is about 45 minutes. The custards are ready when the centers are just barely set and jiggle like jelly. Remove the entire water bath from the oven and place on a wire rack to cool. Allow the custards to cool to room temperature in the water bath.
Remove ramekins from the water bath and dry bottoms. Cover with plastic wrap and refrigerate until fully chilled.
When ready to serve, move the oven rack to the highest position just under the broiler. Heat the broiler. Sprinkle about 1 tablespoon of sugar across the top of each custard. Place the custards on a sheet pan and place the pan under the broiler. Watch sugar very carefully as it caramelizes, forming a thin burned sugar crust across the top.
Remove and serve immediately.
