| Ingredients | Image |
4 cups heavy cream “Caviar” from one vanilla bean pinch of salt 8 egg yolks ¾ cup sugar 3 tbsp turbinado sugar |
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In a heavy medium saucepan, combine the cream, vanilla “caviar” and salt. Warm over moderate heat until the surface begins to shimmer, very close to a boil.
In a large bowl, stir the egg yolks and sugar until blended. Pour in the hot cream (little at a time) and stir gently to mix. Too vigorous stirring will create bubbles in the surface which should be minimized.
Place 8 3/4-cup ramekins in a roasting pan. Pour the custard into the ramekins, filling them up to the rim. Place the roasting pan in the oven and pour in enough warm water to reach halfway up the sides of the ramekins. Cover loosely with foil and bake for 1 1/4 hours, or until the custard is firm around the edges. (It may still be wobbly in the center but it will firm up as it chills). Remove the ramekins from the water bath and let cool.
Cover and refrigerate until cold, at least 3 hours. (The custards can be prepared to this point up to 2 days ahead. If small pools of liquid develop on the surfaces, blot with a paper towel before proceeding). Preheat the broiler or a salamander. Set the ramekins on a baking sheet. Spread 1 T turbinado sugar evenly over each custard.
Broil the custards as close to the heat as possible until the sugar is caramelized; I find 6 min to be sufficient, but watch carefully. Let cool and serve immediately or refrigerate for up to 4 hours.