Photo by Alex Munsell
Simmer the cream with vanilla beans or extract over medium heat. Strain the cream using a really fine mesh strainer.
Whip egg yolks with the sugar until pale yellow and thick.
Slowly pour the warm cream while you still whipping the yolk till half way through with the cream, then you can pour the rest in to avoid too hot to cook the custard mixture.
Pour custard mixture into ramekins.
Place ramekins onto a rimmed baking sheet.
Pour water in bottom of baking sheet until it comes halfway up the ramekins.
Bake for 30 minutes in pre-heated 325 F degree till the custard set. Do not cook the custard turns golden brown, that’d be too long.
Cool ramekins on countertop; then chill for a couple hours in the fridge.
To serve, sprinkle 1 tablespoon of powder sugar over each ramekin of custard. Use a kitchen torch to quickly brown the sugar. There should be a thin, crisp surface of burned sugar on the top.