2 cups half-and-half (or heavy cream)
1 teaspoon vanilla extract
5 egg yolks
1/2 cup sugar
superfine sugar (for topping)
- Prehead the oven to 325, and put some water on to boil.
- In a small saucepan, heat the half-and-half until hot. Remove from heat, and allow to cool for a few minutes. Add vanilla extract.
- In a bowl, beat the egg yolks and sugar until it turns a pale yellow. Stir in about 1/2 cup of the heated half-and-half to temper the eggs. Pour the sugar-egg mixture into the pot with the rest of the heated half-and-half. Combine well.
- Using a fine sieve, strain the custard mixture into a 4-cup pyrex measuring cup. (This removes any clumps that may have formed and makes it easier to pour into the ramekins.) If any foam remains on the top, scoop it off and discard.
- Place four 6-ounce ramekins into a large baking dish and pour boiling water into the baking dish until it is halfway up the sides of the ramekins. Place in the oven and bake for about 30 minutes. Remove from the oven and allow to cool. Cover with plastic wrap, and chill for at least 2 hours or overnight.
- About ten or fifteen minutes before serving, pop the ramekins into the freezer to get the custard extra cold. Remove from freezer and top each custard with about 1 Tablespoon of superfine sugar. Carefully use the torch to melt and brown the sugar on top. Enjoy!