By Lacey Newlin
This fancy French dessert may seem daunting, but it is really a very simple dessert that does not take much skill to create. The custard has a rich vanilla flavor, but my favorite part is the crunch texture of the brûléed sugar on top. If you don’t already have kitchen torch this recipe will give you a reason to buy one!
Total Time: 1 hour
1 cup heavy cream
1 cup milk
1/4 vanilla bean (split)
3 egg yolks
1 whole egg
1/4 cup sugar
Optional: fresh fruit as garnish
Combine heavy cream, milk and vanilla bean. Heat to boil. Remove from heat and steep 10 minutes with vanilla bean. Scrape bean seeds into the milk mixture. With an electric mixer, combine eggs and sugar. Add the milk mixture in a steady stream. Strain mixture through a fine strainer. Skim foam.
Divide into four small ramekins (about 4-ounces each), place in baking dish and pour enough hot water around ramekins to come 1/2 way up the sides. Place in 325 degrees Fahrenheit oven for approximately 25 to 30 minutes, until just set. Cover top with brown sugar. Caramelize the tops with a kitchen torch.