- 2 cups heavy cream
- 1 vanilla pod, split in half lengthwise
- 5 large egg yolks
- ¼ cup granulated sugar
- ¼ cup demerara sugar, or use more granulated sugar
- Six 6 oz (175g) ramekins
- Preheat the oven to 275°F (140°C). Heat the cream and vanilla bean in a saucepan over low heat until simmering. Remove from the heat and let stand for 1 hour.
- Using the tip of a knife, scrape the seeds from the vanilla bean into the cream. Discard the bean or save for another use. Whisk the egg yolks and granulated sugar together in a bowl. Whisk in the cream mixture. Strain through a wire sieve into a glass measuring cup. Pour equal amounts into six 6 oz (175ml) ramekins. Place the ramekins in a roasting pan and add enough hot water to come halfway up the sides.
- Bake until the custards are barely set, about 40 minutes. Remove the ramekins from the pan and cool. Cover with plastic wrap and chill in the refrigerator at least 2 hours.
- To serve, position a broiler rack 6 in (15cm) from the source of heat and preheat the broiler. Sprinkle 2 tsp demerara sugar evenly over the top of each custard. Broil until the sugar caramelizes. Serve immediately.
- Variations:
- Fruit Brûlée:
- Put a spoonful of soft berries or cooked fruit (apricots, rhubarb) in the bottom of each ramekin before adding the custard.
- Ginger Brûlée:
- Replace the vanilla pod with 3 tbsp minced stem ginger in syrup.
- Chcocolate Brûlée
- Omit the vanilla. Add 3½ oz (100g) grated white or dark chocolate to the hot milk and stir until melted.