Chefs: Michelle & Christophe Poteaux
1201 N. Royal Street - Alexandria, VA 22314
Makes 8 / 4-ounce ramekins
1 Quart heavy Cream
6 ounces Granulated sugar
1/2 Vanilla bean, split and scraped
½ teaspoon Vanilla extract
Scald milk with vanilla bean and remove from heat to steep.Whisk together sugar, eggs and yolks. Temper hot cream into egg mixture. Strain mixture thru a fine meshed sieve. Add salt and vanilla extract.
Pour mixture into ramekins and bake at 300 degrees in a water bath until custard is just set. (Looks like set jello.) Carefully remove from oven and allow to cool completely. Pour off water and refrigerate custards until well chilled. Do not cover because this will cause condensation on the tops of the custard and your sugar will form lumps when you sprinkle it on.
Sprinkle about 1 to 1 ½ Tablespoons of turbinado sugar onto the top of each chilled custard. Make sure that you spread it all around all the way to the edges. Using a small culinary torch, carefully caramelize the sugar until it reaches a deep amber color. Be careful not to burn the sugar or yourself.
Allow sugar to cool and set before eating.
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