9877a

This is one of my favorite desserts, but I’ll be honest: it always intimidated me to try to make it myself. Well ladies, it really is very simple!

Though it involves several steps, the hands-on time is only about 15 minutes. It is great for small parties as well because it can be prepared up to 3 days in advance! This recipe is so subtle and rich, you will be tempted to make it at least once a week, so be warned!

9877b

Ingredients:

  • 4 cups heavy organic cream
  • 1 vanilla bean, split and scraped (The easiest way to do this is to slice it with a sharp knife and use the top of your fingernail to push the seeds out.)
  • 1 cup (or more) of granulated sugar in the raw
  • 7 large egg yolks

9877c

Directions:

  1. Preheat your oven to 300 degrees F.
  2. In a medium-size saucepan, combine cream, vanilla bean and seeds, and 3/4 cup sugar. Place over medium heat and stir occasionally until bubbles start to form around the edges. Do not bring to boil. Remove from heat.
  3. While cream is heating you can whisk your egg yolks. Then while continuously whisking, slowly add hot cream mixture and continue whisking until smooth.
  4. Strain the custard mix over a fine-mesh sieve and into a large measuring or spouted bowl. Discard solids.
  5. Place six ramekins (I used the wide mouth half pint mason jars) into a deep roasting pan. Fill each ramekin almost to the top with custard mix. Add enough hot water to the pan to come halfway up the sides of your ramekins.
  6. Transfer to the oven, and bake until the custard is set and trembles slightly when shaken, about 40 minutes.
  7. Remove ramekins from the water bath and let cool on a wire rack for about 30 minutes. Transfer them to the refrigerator and let them chill uncovered for at least 4 hours and up to 3 days.
  8. To serve, sprinkle the top of each ramekin with raw sugar. (I like to add a couple turns of my “Sugar, Chocolate & Coffee Bean Grinder” from Trader Joe’s to the top as well, but this is optional.) Using a kitchen torch held about 4 inches away from the surface, melt the sugar using a slow and even circular motion, until caramelized. Serve immediately!