IN THE KITCHEN
5 egg yolks
3 oz. sugar
16 oz. heavy cream, half-and-half, milk, or a combination
1/4 vanilla bean, scraped (or 2 t. pure vanilla extract)
other flavoring of choice, to taste
Turbinado, granulated, or brown sugar
whipped cream, fruit, cookie, or other garnish
Preheat oven to 325 degrees.
Heat cream to just under a simmer. Remove from heat; add vanilla bean and let steep for 15 minutes.
Whisk together egg yolks and sugar until sugar is dissolved. Slowly add hot cream, whisking constantly. Stir in other flavoring, if desired. Strain.
Pour into ramekins or other oven-safe containers and place in water bath. Bake for about 30 - 45 minutes, depending on size of ramekins or cups being used. Remove from water bath and refrigerate until set, at least 2 hours.
Sprinkle sugar on top and brown with a blow torch or place under a broiler until top is nicely caramelized. Garnish and serve.
Makes about 4 servings, depending on serving size.
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