Remove the baking dish and take out the ramekins.įill the spaces between the ramekins with ice and add water so that they’re surrounded by ice water. Watch carefully: within three or four minutes, the sugar will melt and then caramelize. Sift a thin, even layer of sugar on the surface of each custard and gently slide the baking dish under the broiler, positioning it so that the flame is 2 to 3 inches away from the tops of the custards. This will keep them cold and creamy while their tops are being caramelized. Fill the spaces between the ramekins with ice and add water so that they’re surrounded by ice water. Line a baking dish with a towel to keep the baked custards from sliding around and arrange them on top.
Then pour the egg mixture into the remaining cream mixture. Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended.
Meanwhile, in a medium bowl, beat the egg yolks with an electric mixer on high speed for 5 minutes, or until they are light and fluffy.
Remove from the heat and let steep for 15 minutes. In a heavy-bottomed medium nonreactive saucepan, heat the cream with the vanilla bean for 15 minutes stirring to ensure it does not burn.