Ingredients
- •2 cups heavy cream
- •1 vanilla bean, split and scraped
- •5 large egg yolks
- •⅓ cup granulated sugar
- •Pinch of salt
- •6 tbsp turbinado sugar (for topping)
- •Fresh berries for garnish (optional)
Instructions
Heat heavy cream in a saucepan over medium heat
Add vanilla bean pod and seeds to cream
Bring to a gentle simmer, then remove from heat
Cover and steep for 15 min
In a bowl, whisk egg yolks, granulated sugar, and salt until pale and thick
Remove vanilla pod from cream
Slowly pour warm cream into egg mixture while whisking constantly
Strain custard through fine-mesh sieve into a large measuring cup
Skim off any foam from surface
Pour custard into six 4-oz mason jars or ramekins, filling to 3/4 full
Finger-tighten lids on jars (or cover ramekins with plastic wrap)
Preheat sous vide water bath to 176°F (80°C)
Carefully place jars in water bath, ensuring they're fully submerged
Cook for 1 h until custard is just set with slight wobble
Remove jars from water bath
Let cool at room temperature for 30 min
Refrigerate uncovered for at least 4 h or overnight
Just before serving, blot any condensation from custard surface
Sprinkle 1 tbsp turbinado sugar evenly over each custard
Use a kitchen torch to caramelize sugar until golden and bubbling
Move torch in circular motion for even caramelization
Let sugar harden for 1–2 min before serving
Garnish with fresh berries if desired
Serve immediately for maximum crackle
Notes
- •Real vanilla bean makes a huge difference - don't substitute with extract
- •The custard should have a gentle wobble when done, not be completely firm
- •Torch the sugar just before serving for the best crackling texture
- •Can be made 3 days ahead, but torch sugar immediately before serving