1 quart heavy cream
1 vanilla bean split and scraped (or 3 tsp of extract added at end)
1 cup sugar
6 large egg yolks
hot water
Source: Mark
Serves: 6 (though one whole serving may be too rich for many people)
place cream and vanilla (if using bean) into medium saucepan over medium/high heat. bring to boil
Remove from heat, cover and sit 10-15 minutes. Remove vanilla bean
Whisk egg yolks with 1/2 cup sugar until lightened.
Add cream a little at a time
Pour into 6 7-8 oz ramekins
Place ramekins into large dish and pour hot water half way up the sides of the dish
Bake 40-45 minutes. Should be set but still trembling
Remove from water and refrigerate at least 2 hours
To Serve:
Remove from fridge 30 minutes prior to browning
Divide sugar amongst remaining ramekins and melt sugar with torch
Let sit 5 minutes
