Ingredients:

  • 2 cups heavy cream (36% fat)
  • 1 vanilla bean, split and scraped
  • 5 large egg yolks
  • 0.5 cup granulated white sugar
  • 0.25 tsp sea salt
  • 6 tsp superfine granulated sugar

Instructions:

  1. In a medium saucepan, combine heavy cream, sea salt, and the vanilla bean seeds and pod. Heat over medium until small bubbles form around the edges (scalding point). Remove from heat and steep for 10 minutes.
  2. In a separate bowl, whisk the 5 egg yolks and 0.5 cup of granulated sugar until pale and slightly thickened.
  3. Slowly drizzle a half-cup of the warm cream into the egg mixture while whisking constantly to temper the yolks.
  4. Pour the remaining cream into the egg mixture and whisk gently. Strain the entire mixture through a fine-mesh sieve into a large liquid measuring cup to ensure a smooth texture.
  5. Pour the custard into 6 (4-ounce) ramekins. Place ramekins in a large roasting pan and fill the pan with hot water halfway up the sides of the ramekins. Bake until the edges are set but the centers still jiggle slightly.