Instructions

• Preheat the oven to 300°F (150°C).
• Pour 2 cups heavy whipping cream into a medium saucepan. Set over medium heat and stir frequently until the cream is steaming and just below a simmer (small bubbles will form at the edge). Remove from heat and stir in 1 tsp vanilla extract (or vanilla bean paste).
• In a medium bowl, whisk together 5 large egg yolks, 1/2 cup sugar, and 1 pinch fine sea salt until blended and slightly pale.
• With the yolk mixture in the bowl, begin tempering: while whisking constantly, very slowly drizzle the hot cream into the eggs. Start with just a few drops at a time for the first 20–30 seconds, then increase to a thin, steady stream once the mixture has warmed. Continue until all the cream is incorporated.
• Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl with a pouring lip. Discard any solids left in the sieve.
• Place six 4-oz ramekins in a 9×13-inch casserole dish. Divide the strained custard evenly among the six ramekins.
• Carefully pour boiling water into the baking dish until it reaches about halfway up the sides of the ramekins (take care to avoid splashing into the custards).
• Bake at 300°F for 30–35 minutes, or until the custard centers are nearly set and have only a slight jiggle when the ramekin is gently shaken.
• Using tongs or oven mitts, carefully remove the ramekins from the water bath and transfer them to a wire rack. Cool to room temperature, then cover and refrigerate until fully chilled, at least 2 hours and up to 3 days.
• When ready to serve, sprinkle 1 1/2 to 2 tsp sugar evenly over each chilled custard. Using a kitchen torch, move the flame in a circular pattern across the surface until the sugar melts and caramelizes to a deep amber color. Allow the caramel to harden for a minute before serving.