Categories: pudding- custard- mousse- flan

Ingredients

• 1/2 vanilla bean, chopped into 1/4 inch pieces
• 2 Tbsp. sugar
• 1 cup heavy cream
• 1 cup half and half
• vanilla sugar
• 3 egg yolks
• 1 egg
• 1/4 cup sugar
• pinch of salt
• crème brulee sugar

Directions

1. Preheat oven to 325 degrees. Pulverize vanilla bean and 2 Tbsp. sugar in a coffee grinder.
2. Warm cream, half and half, and vanilla sugar in a saucepan over medium heat just until steam rises.
3. Whisk yolks, egg, 1/2 cup sugar, and salt together in a mixing bowl.
4. Temper hot cream mixture into eggs, strain into a measuring cup with a pour spout, and divide among six 4 oz. ovenproof ramekins. Arrange dishes in a baking pan, then carefully transfer the pan to the oven. Add hot water to the pan and bake custards 35-45 minutes, or until just set, do not overcook.
5. Remove ramekins from the water bath, cool, then wrap loosely in plastic wrap. Chill until completely cold, preferably overnight.
6. Caramelize each custard before serving by burning sugar on top.

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