In a large roast pan, add as hot water as you can get half way up and put in oven.
Preheat the oven to 325 Fahrenheit.
Split the vanilla beans and scrape the seeds out and add them to a pot with the heavy cream.
Get it to a boil over medium high heat, stirring occasionally.
Once the cream has reached a boil, take it off the heat, and leave to cool for 15 minutes under lid.
Whip yolk and ½ cup of sugar until it just changes color.
Once it’s just turning light yellow, very slowly add the warm cream while whisking (or machine churning)… This has to be done very slowly to not create a vanilla-omelet (lol).
Once the mixture has been mixed together, take a spatula and scrape the bottom of the bowl to make sure all the sugar and yolks have been absorbed and the vanilla is evenly distributed.
Spoon the mixture into ramekins ¾ to the top (make sure to stir between each to distribute the vanilla) and place them in the pan with hot water and bake for 40-45 minutes until they are firm but wobbly.
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