- 1/2 vanilla bean
- 2 cups heavy cream
- 4 egg yolks
- pinch of salt
- 1/4 cup plus 8 to 12 tsp. sugar
Position a rack in the center of an oven and preheat to 300°. Have a medium saucepan of boiling water ready. Line a shallow baking pan with a small kitchen towel.
Using a paring knife, split the vanilla bean lengthwise down the middle and scrape the seeds into a 2 quart saucepan. Add the cream and the split vanilla bean, stir to mix and set the pan over medium heat. Warm the cream until bubbles form around the edge and steam begins to rise from the surface. Remove from the heat and set aside to steep, about 15 minutes.
In a large bowl, whisk together the egg yolks, salt and the 1/4 cup sugar until the mixture is pale yellow and thick ribbons fall from the whisk, about 5 minutes. Gradually add the cream mixture, whisking until blended. Pour the mixture through a fine-mesh sieve set over a bowl. Divide the mixture among four 4-oz ramekins and place the ramekins in the prepared baking pan. Add boiling water to fill the pan halfway up the side of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set around the edges, 30 to 35 minutes.
Transfer the ramekins to a wire rack and let cool to room temperature, then cover and refrigerate for at least 4 hours or up to 3 days.
To serve, sprinkle 2 to 3 tsp. sugar over each custard. Using a kitchen tourch, melt the sugar evenly until golden.
