32 oz. heavy cream
6 oz sugar (white)
1 vanilla bean, seeds scraped
5.5 oz. egg yolks (5-6 yolks) beaten
sugar for crystallization (I used turbinado)
2. Vanilla bean: Remove from heat. Split the vanilla bean, scrape the seeds from the pod; add both seeds and pod to the cream mixture. Cover and steep for 15 minutes.
3. Egg yolks: Return pan to heat and bring cream to a boil. Combine the egg youlks and remaining 2 oz. of sugar and add to the hot cream.
|Pre-baking; Step 4|
5. Refrigeration: Remove dishes from the waterbath and refrigerate until fully chilled.
|Ready to light! Thanks dad!|
6. Crystallize! Evenly coat each custard with sugar. I used turbinado sugar for this, but white sugar works just as well. Take your blow torch and melt the sugar to make a nice crusty coat. It might take some experimentation to get this right.
ALWAYS be safe with the blow torch. I borrowed my dad's from his shop. He showed me how to use it and I had him watch me the first time in case I messed up.