2 cups heavy cream
1 vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
5 large egg yolks
1/2 cup granulated sugar, plus extra for caramelizing
Étape 1
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Preheat your oven to 325°F (160°C) and arrange six 6-ounce ramekins in a baking dish.
Étape 2
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In a saucepan, heat the cream and vanilla bean until it just begins to boil, then remove from heat and let steep for 15 minutes. Add vanilla extract after steeping, if using.
Étape 3
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Whisk egg yolks and sugar in a mixing bowl until well combined.