1 cup milk
1 cup 35% cream
Pinch salt
5 egg yolks
3 tablespoons granulated sugar
Topping:
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
Halve vanilla bean lengthwise. In saucepan, combine vanilla bean, milk, cream and salt; bring to boil over medium heat. Remove from heat; cover and let stand for 10 minutes. Discard vanilla bean.
In bowl, whisk egg yolks with sugar until pale and thickened., about 2 minutes. Stirring constantly with heatproof spatula add milk in slow, steady stream. Strain through fine-mesh sieve into clean bowl.
Divide egg mixture among six 6-ounce ramekins in shallow roasting pan. Pour in enough warm water to come halfway up sides of ramekins.
Bake in 350⁰F oven until skin forms on surface, edge is lightly set and custard is still slightly jiggly in the centre, 25 - 30 minutes.
Remove ramekins from pan; let cool on rack. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Topping:
Mix granulated sugar with brown sugar; sprinkle evenly over tops of custards. Place ramekins on baking sheet; broil, 6 inches from top oven element, watching carefully, until sugar is melted and caramel colour, 2 - 4 minutes. Let cool before serving.
Makes 6 Servings
