To produce the delightful hard surface that crackles when tapped with a spoon, you will need to brown the sugared tops with a small kitchen blowtorch, available at most specialty stores.
Recipe information
Yield
Makes four 6-ounce servings
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Place 4 shallow oval 6-ounce ramekins in a large baking pan lined with a kitchen towel. Bring a large pot of water to a boil, and keep hot until ready to use.
Step 2
Meanwhile, in a small saucepan, heat the cream, vanilla bean, and scrapings over medium heat until bubbles form around the edges and the mixture starts to steam, about 6 minutes. Turn off heat.
Step 3
In a large bowl, whisk together 1/2 cup sugar and the egg yolks until combined. Whisking constantly, slowly add the hot cream mixture. Strain the mixture through a fine sieve into a clean bowl; skim off any surface foam with a spoon.
Step 4
Pour the custard into the ramekins. Carefully pour the hot water into the baking pan until it reaches halfway up the sides of the ramekins. Bake until the custard is just set in the center when gently touched with your finger, about 35 minutes. Transfer the ramekins to a wire rack to cool. Cover with plastic wrap, and place in refrigerator to chill completely, 2 to 3 hours or overnight.
Step 5
Transfer to the freezer 45 minutes before serving. Remove from the freezer, and sprinkle 1 1/2 tablespoons sugar over the entire surface of each. Using a kitchen torch, pass the flame in a circular motion 1 to 2 inches above the surface until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.
