Ingredients
- 1 cup whole milk
- 1 cup heavy whipping cream
- 8 large egg yolks
- 1/3 cup plus 2 tablespoons granulated sugar, divided
- 1/2 teaspoon sea salt
- 2 teaspoons vanilla bean paste
Method
- Preheat oven to 350°F and position an oven rack in the center. Place the ramekins in a 3-quart rectangular baking dish and set aside.
- Pour the milk and cream into a small heavy saucepan and set over medium-high heat; heat until bubbles start to form around the edge of the pan. Remove the pan from the heat.
- In a large bowl, add egg yolks, 1/3 cup sugar, salt, and vanilla; whisk to combine. While whisking, slowly pour the hot milk mixture into the egg yolk mixture. Strain through a fine-mesh sieve into the ramekins.
- Place the baking dish with the ramekins into a larger baking dish or roasting pan. Add enough hot water to the larger dish to come halfway up the sides of the ramekins.
- Bake until the custards are set but still slightly jiggly in the center, about 40 minutes.
- Remove from the oven, carefully take the ramekins out of the water bath, and cool on a rack until about 30 minutes; cover and refrigerate for at least 3 hours or up to 2 days.
- To brûlée the custards: Sprinkle the surface of each cold custard with the remaining sugar. Use a kitchen torch to melt the sugar, moving the flame in a slow circular motion until the sugar caramelizes. Let cool for a minute before serving.