2 Vanilla bean split lengthwise
600ml cream
6 egg yolks
3/4 cup caster sugar
STEPS
Step 1: Preheat oven to 150 degrees Centigrade/ 130 degrees Centigrade fan forced.
Place 6 x 3/4 cup ramekins in roasting pan. Using a small sharp knive, scrape seeds from vanilla bean.
Step 2: Place cream, vanilla pod and seeds in a medium sauce pan. Cook and stir over moderately low heat. Discard vanilla pod.
Step 3: Whisk egg yolks and 1/2 cup caster sugar in a medium heatproof jug. Add hot cream gradually, stirring to combine. Pour into ramekins. Add boiling water to roasting pan to reach half way up the sides of ramekins. Bake for 35 minutes or until centres are firm. Remove from water, cool. Chill overnight.
Step 4: Preheat oven grill to high. Sprinkle remaining sugar over top of custards. Grill for 1-2 minutes or until sugar melts and caramelises.
Source: Recipest
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