|
Put oven rack in middle position and heat to 300 degrees. If using a vanilla bean, split it in half lengthwise and scrape the seeds into a saucepan; add the pod and cream. Heat until almost boiling. Cover the pan, remove from the heat and let steep 10 to 15 minutes. (If using vanilla extract, heat cream by itself.)
With a whisk or electric mixer, beat the yolks and sugar until they become pale yellow and thick enough to fall in a ribbon from the whisk or beater. Remove the vanilla bean and gradually beat the cream into the yolks. (If using vanilla extract, add it now.)
Pour the custard into four 4-6 ounce ramekins or custard cups. Set the cups in a baking pan, add hot water to reach halfway up the sides of the cups and bake just until the mixture sets, about 25 minutes.
Remove the custard from the oven and transfer cups to a wire rack. When cooled to room temperature, cover with plastic wrap and refrigerate. (The recipe can be prepared a day or two in advance to this point.)
Just before serving, remove custards from refrigerator and discard plastic. If moisture has collected on the tops, blot it with a paper towel. Sprinkle about 1 teaspoon of turbinado sugar evenly over each custard. Heat the sugar with a propane torch or broiler until bubbly and brown. Let stand about 3 minutes, until caramel hardens. Makes 6 servings.
Per serving: 530 calories (72 percent from fat), 42.1 g fat (24.6 g saturated, 12.6 g monounsaturated), 349.7 mg cholesterol, 4.8 g protein, 35.1 g carbohydrates, 0 fiber, 45.1 mg sodium. |
