Preheat Oven 250F.
- 2 cups heavy cream
- 8 large egg yolks
- 1/2 cup sugar
- 1 vanilla bean, split or 3/4 teaspoon vanilla extract
- 10 teaspoons extra fine sugar for topping
Combine egg yolks and 1/2 cup sugar in medium bowl. Stir with wooden spoon till smooth.
Add cream to a medium saucepan. Split vanilla bean down the middle and add to saucepan. Heat over medium heat till almost simmering.
Gradually, very slowly, stir cream into egg mixture. Too fast and you will make scrambled eggs!
When mixture is combined, pour into 6-8 oven-proof ramekins (4-6 oz.). Place ramekins in a roasting pan deep enough to permit a water bath. Water should come up to half the height of the ramekins.
Bake at 250F for one hour. Custard should be set on the sides, but still jiggly in the middle.
Allow to cool to room temperature. Cover with plastic and refrigerate 6-8 hours. These can be made up to this point, 2 days in advance.
To prepare for topping, remove plastic wrap and blot excess moisture with paper towel. Sprinkle 1 1/2 teaspoon of fine sugar over ramekin. Heat with propane torch till bubbly, just starting to caramelize. If you don’t have a torch, place ramekins under broiler, 3-4 minutes.
Serve immediately or refrigerate up to 1 hour.