Measurements

• 2 cups Heavy Cream
• 1 Vanilla Bean
• 5 Egg Yolks
• 1/2 cup Granulated Sugar
• Pinch of Salt

Preparation Method

• 1. Preheat oven to 325°F (160°C).
• 2. In a saucepan, heat heavy cream and vanilla bean (split and scraped) over medium heat until just simmering. Remove from heat and let steep for 15 minutes.
• 3. In a bowl, whisk egg yolks, 1/4 cup sugar, and salt until pale and thick.
• 4. Gradually whisk warm cream into yolk mixture. Strain through a fine sieve into a pouring jug.
• 5. Divide mixture among 4 ramekins. Place ramekins in a baking dish and add hot water to come halfway up sides.
• 6. Bake for 30-35 minutes until set but still jiggly in the center.
• 7. Remove ramekins from water bath and cool to room temperature. Refrigerate for at least 2 hours.
• 8. Before serving, sprinkle remaining sugar evenly over each custard.
• 9. Use a kitchen torch to caramelize sugar until golden brown. Let cool until sugar hardens. Serve immediately.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.