Begin by pouring the heavy cream into a heavy-bottomed pot. This will ensure even heat distribution, which is crucial for making a smooth custard. Turn the heat to medium and allow the cream to warm gently, stirring occasionally.
Next, split the vanilla bean in half lengthwise using a sharp knife. Carefully scrape out the tiny seeds with the back of the knife. Add both the seeds and the pod to the warming cream; this is where the magic happens!
Let the cream come to a gentle boil for about 30 seconds, then remove it from the heat. Allow the cream to cool slightly, letting those wonderful vanilla flavors infuse into the cream.
While your cream is cooling, preheat your oven to 300 degrees Fahrenheit. This is the perfect temperature for baking your custards.
In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes light and creamy. The goal here is to incorporate air, giving your custard a lovely texture.
Now, it’s time to temper the eggs. Gradually add a small amount of the warmed cream into the yolks, whisking briskly to avoid scrambling the eggs. This process ensures your custard will be light and smooth.
Continue to add the warmed cream in small amounts, whisking constantly until fully incorporated. Be patient and don’t rush this step to achieve the perfect custard consistency!
Once combined, strain the mixture through a fine mesh sieve into a large measuring cup or bowl. This helps remove any lumps or bits of the vanilla pod, resulting in a silky custard.
Fill six ramekins with the custard mixture, taking care not to overfill. Place the ramekins in a baking dish and add boiling water to the dish, ensuring it reaches halfway up the sides of the ramekins. This water bath will help create a gentle cooking environment.
Bake the custards in the oven for about 30 minutes, or until they are just set. The centers may still jiggle slightly, but they will firm up as they cool.
Once baked, remove the ramekins from the water bath and allow them to cool at room temperature for a while. Then, place them in the refrigerator for at least a couple of hours, giving the custards time to chill and set completely.
When you’re ready to serve, blot the tops of the custards dry with a paper towel. Sprinkle about 1 to 1.5 teaspoons of sugar on top of each custard evenly.
Using your blow torch, ignite the flame and sweep the flame across the sugar, moving from the outside of the ramekin toward the center. This will create the beautiful caramelized crust you desire.
Rotate the ramekin as you torch the sugar to ensure even caramelization. Once done, let the ramekins sit for a minute to allow the sugar to harden.
For the best experience, refrigerate the custards for about an hour before serving. This allows the flavors to meld beautifully.
