From: Jim Sawyer, On Demand Video Editor


  • 9 egg yolks
  • 3/4 cup + 6 tablespoons vanilla sugar
  • 1 quart cream
  • 1 vanilla bean, split and scraped


Preheat oven to 325 degrees.

Cream yolks and ¾ cup of vanilla sugar until thick and pale yellow.

Heat cream and vanilla bean in a saucepan-do not boil.

Add cream to yolks and sugar slowly while beating-adding it too fast will cook the eggs. Pour into 6 ramekins.

Place ramekins into a roasting pan. Fill roasting pan with enough hot water to come halfway up the sides of the ramekins.

Bake until barely set at the edges - about 40 minutes. If desired, cover loosely with aluminum foil to prevent the tops from browning.

Chill for 2 hours.

Sprinkle each with 1 tablespoon of vanilla sugar.

Using a kitchen torch, brown the sugar to form a crust.

Serves 6