Heavy Whipping Cream Sugar | Whole Vanilla Bean Egg Yolks | Water | Berries
In a medium saucepan, combine cream and sugar, mixing well. Use a small knife to scrape all seeds from vanilla bean, into the saucepan, then add the empty vanilla bean.
Stir until sugar dissolves & mixture comes to a simmer. Cover and reduce heat. Simmer for 10 min. Remove from heat, remove the empty bean. Set aside to let cool about 10 minutes.
Whisk yolks until well blended. Very carefully and in a very slow stream, drizzle them into the cream mixture while whisking constantly.
Place ramekins in a baking dish. Pour boiling water directly into the pan – halfway up the outsides of ramekins. Divide custard into ramekins. Bake about 35 min. Remove from baking pan and let cool to room temp.
Dab off excess moisture. Sprinkle with sugar. Use blowtorch to caramelize sugar. Then cool to harden the sugar. Serve with fresh berries. ENJOY!