vanilla

Directions

• Preheat and Prepare:
• Preheat your oven to 325°F (163°C). Arrange 4-6 ramekins in a deep baking dish.
• Infuse the Cream:
• In a saucepan, heat the cream with the vanilla bean (pod and seeds) over medium heat until it starts to bubble around the edges. Remove from heat and let it steep for 15 minutes. If using cinnamon or cherry vodka, add it to the cream to infuse.
• Mix Yolks and Sugar:
• In a bowl, whisk the egg yolks, 1/2 cup sugar, and a pinch of salt until well combined.
• Combine and Strain:
• Slowly add the infused cream to the egg mixture, whisking constantly. Strain the mixture through a fine-mesh sieve into a clean bowl.
• Bake:
• Pour the custard into the ramekins. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake for 45-50 minutes until the custard is set but still slightly wobbly in the center.
• Chill:
• Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 4 hours, or overnight.
• Caramelize the Top:
• Sprinkle a thin layer of sugar over each custard. Use a kitchen torch to melt the sugar until it caramelizes evenly.