▢6 egg yolks ▢1 vanilla bean split and scraped (or 1 tablespoon vanilla extract) ▢¾ cup sugar ▢4 cups heavy cream ▢½ cup sugar for topping ▢berries for garnish
Transfer to your pre-heated oven and bake for about 40-45 minutes until set, but still a little jiggly. Refrigerate for at least 2 hours...but can be left in the fridge for 2-5 days. By placing them in the fridge your custard will firm up and become the perfect texture.
After the custard is done chilling use the ½ cup sugar sprinkle each ramekin with a bit of sugar. I like a thicker crust on mine, so I put a bit more sugar. Using a torch caramelize the sugar using an even circular motion until the sugar bubbles and becomes golden brown.