A delightful and creamy dessert perfect for a romantic evening or a special treat.
Preheat your oven to 300°F (150°C).
Ensure your oven is fully preheated to maintain consistent cooking.
In a saucepan, heat the heavy cream and the scraped vanilla bean seeds along with the pod over medium heat until it just begins to simmer. Remove from heat and let it cool slightly.
Letting the vanilla bean steep in the cream enhances the flavor.
In a mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
Whisking thoroughly ensures a smooth custard.
Gradually add the warm cream mixture to the egg yolk mixture, whisking constantly to combine.
Adding the cream slowly prevents the eggs from curdling.
Strain the mixture through a fine-mesh sieve into a pouring jug, then divide evenly between two ramekins.
Straining removes any cooked egg bits for a smooth custard.
Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
The water bath ensures even cooking and prevents the custard from cracking.
Bake in the preheated oven for 40 minutes or until the custards are set but still slightly jiggly in the center.
Check for doneness by gently shaking the ramekins.
Remove the ramekins from the water bath and let cool to room temperature, then refrigerate for at least 3 hours.
Chilling allows the custard to set fully and develop its flavor.
Before serving, sprinkle 1 tablespoon of sugar evenly over each custard and caramelize using a kitchen torch.
Move the torch in circular motions for an even caramelization.
Serve immediately and enjoy your creamy, caramelized dessert.
Serve with fresh berries for added color and flavor.
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