- 2 cups heavy or light cream, or half-and-half
- 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 5 egg yolks
- ½ cup sugar, more for topping
PREPARATIONMix ingredients and strain into jars. Cover with water-tight lids.
Put in Sous Vide bath at 176 degrees for one hour.
Pour into ramekins and chill at least 2 hours, up to 2 days.
When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.