These are a very slight adaptation from the New York Times recipe.
The changes I made:
- Use smaller ramekins, because it’s incredibly rich.
- Keep it in the oven for a little bit longer.
- Use a blowtorch rather than an oven to melt the sugar.
Time: 1 hour to cook, a couple of hours to cool
- 2 cups heavy whipping cream
- 1 vanilla bean, split lengthwise
- 1/8 teaspoon salt
- 5 egg yolks
- 1/2 cup sugar, more for topping
- Heat oven to 325 degrees fahrenheit.
- Combine cream, vanilla bean and salt into a saucepan. Cook over low until just hot, and then discard the vanilla bean.
- Beat yolks and sugar together using a stand mixer until the mixture is light in texture.
- Slowly stir the cream mixture into the yolks, allowing it to mix thoroughly before you add any more. You don’t want the yolks to cook from the cream.
- Fill a baking dish up with boiling water, until it goes about halfway up one of your ramekins.
- Pour the mixture into ramekins, placing them in the water.
- Bake for ~40 minutes, or until the center is barely set.
- Put them in the fridge to cool for a few hours.
- When ready to serve, put some more sugar on top and burn with a blowtorch.
- The original recipe called for four 6 ounce ramekins, I did six 4 ounce ramekins instead. The vanilla bean makes for such a rich dessert that you’re definitely feeling overwhelmed by the end of a small one.