Ingredients:

  • 2 cups (473 ml) heavy cream
  • 1 cup (237 ml) whole milk
  • 1 vanilla bean, split lengthwise and seeds scraped
  • ½ cup (100g) granulated sugar
  • 6 large egg yolks
  • Pinch of sea salt
  • Optional: Freshly grated nutmeg for garnish

Instructions:

  1. Combine heavy cream, whole milk, vanilla bean pod, and vanilla seeds in a saucepan. Gently heat over medium heat until just simmering (do not boil!). Remove from heat, cover, and let steep for at least 30 minutes to infuse the vanilla flavor.
  2. Preheat oven to 325°F (160°C). Place the ramekins in a baking dish.
  3. In a mixing bowl, whisk together egg yolks, sugar, and salt until pale and slightly thickened.
  4. Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Remove the vanilla bean pod.
  5. Strain the custard mixture through a fine-mesh sieve to remove any lumps or cooked egg bits, ensuring a smooth texture.
  6. Pour the custard mixture evenly into the prepared ramekins.
  7. Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins (this is a Bain Marie or Water Bath).
  8. Bake in the preheated oven for 45-60 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
  9. Remove the baking dish from the oven. Let the ramekins cool in the water bath for 30 minutes. Then, remove them from the water bath and chill in the refrigerator for at least 2 hours, or preferably overnight, before serving.
  10. Garnish with a dusting of freshly grated nutmeg, if desired, and serve chilled.