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.