1 tablespoon (10 ml) vanilla extract or 1 vanilla pod
½ cup (115 g) sugar
8 egg yolks
A pinch of salt
For caramelizing
2 tablespoons (30 g) sugar
Method
Heat the cream: In a saucepan, pour the heavy cream and place it over medium heat. Warm until it begins to steam, but do not let it boil. Add the vanilla extract, stir, and let it infuse for 10 minutes. Alternatively, split a vanilla pod lengthwise, scrape out the seeds, and add both the pod and seeds to the warm cream. After 10 minutes, remove them.
Mix the egg yolks: In a bowl (not in a mixer, as we don’t want to incorporate air), combine the egg yolks, sugar, and salt. Whisk gently until the sugar dissolves and the mixture is smooth.
Combine: Slowly pour the warm cream into the yolk mixture, whisking continuously to prevent the eggs from curdling. Be careful not to create foam, the mixture should stay smooth and silky. Strain the mixture through a fine sieve to remove any foam or lumps.
Bake in a water bath: Preheat the oven to 120°C (250°F). Place a round ovenproof dish (22 cm diameter, 5 cm deep) inside a larger baking pan. Gently pour the custard into the dish, avoiding bubbles (as they will burn during baking). Carefully pour hot water into the outer pan until it reaches halfway up the sides of the custard dish.
Bake in the water bath for about 65 minutes, until the edges are set but the center still jiggles slightly, like jelly.
Cool and refrigerate: Remove the dish from the water bath and let it cool to room temperature. Then refrigerate for at least 6 hours, or ideally overnight, until fully set.
Alternatively, you can divide the mixture among 6–8 ramekins (about 150 ml each).
Fill each ramekin to about ¾ full and bake for 35–40 minutes.
Caramelize before serving: Just before serving, sprinkle each custard with a thin, even layer of sugar. Using a kitchen torch, caramelize the top until the sugar melts and forms a crisp golden crust. (If you don’t have a torch, place it under a hot grill for 1–2 minutes.)
Serve: Allow the caramel to harden for 1–2 minutes before serving, when you tap it with a spoon, it should crack with a satisfying “crunch.”
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