Ingredients

4 egg yolks

1/3 cup granulated sugar, plus extra for garnish

½ vanilla bean, inside scraped out

2 cups 35% cream

Instructions

Preheat oven to 300 degrees.

In a saucepan, bring cream and vanilla up to just before a boil, stirring often to ensure it doesn’t burn. Remove from the heat.

Meanwhile, in a bowl, whisk together the egg yolks, and the sugar, until thick and pale yellow in colour, about 5 minutes.

Slowly temper the cream into the egg mixture, pouring in a very slow, thin stream, and whisking while it is being incorporated. You want to bring the eggs up in temperature without cooking them. When you have added about half of the cream into the eggs, slowly pour the egg mixture back into the cream. When it is all together in one bowl, give it a little whisk to make sure it is incorporated well. Divide mixture into ramekins, or any oven safe bowl.

Bake in the oven for about 45 minutes until set. They should jiggle slightly when ready, like jell-o. Remove from the oven and let cool completely. Refrigerate for a minimum of 6 hours, or overnight if you want to prepare it ahead of time.

When ready to serve, sprinkle each ramekin with sugar, and lightly torch the top to caramelize the sugar and make it a nice golden brown colour. Top with fresh berries or mint if desired.