Category:
Dessert

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Notes:
NY Times

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Ingredients:
2 cups heavy or light whipping cream (or half & half)
1 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
1/8 tsp salt
5 egg yolks
1/2 C sugar
superfine sugar for topping

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Directions:
Heat oven to 325.
In a saucepan, combine cream, vanilla bean & salt.
Cook over low heat just until hot.
Sit a few minutes, then discard vanilla bean. (If using vanilla extract, add it now)
In a bowl, beat yolks & sugar until light.
Stir about a 1/4 of cream into this mixture (temper eggs), then pour sugar/egg mix into cream and stir.
Pour into four 6oz. ramekins and place ramekins in 9x13 pan.
Fill pan with boiling water halfway up the sides of the dishes.
Bake 30- 40 minutes, or until centers are barely set.
Cool completely. Refrigerate for several hours and up to a couple of days.
When ready to serve, top each custard with approx. tsp of superfine sugar in a thin layer.
Use torch (or place under broiler 2-3 in from heat source for 5 min or so) until sugar melts & browns or even blackens a bit.
Serve within two hours.

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