This rich and decadent custard topped with crisp caramel topping comes from the famed Le Cirque restaurant in New York City.<\/p>\n
Preheat the oven to 300\u00b0F. In a medium saucepan, cook the cream<\/strong> with the vanilla bean<\/strong> and salt<\/strong> over moderate heat until the surface begins to shimmer.<\/p>\n In a large heatproof bowl, blend the egg yolks<\/strong> and granulated sugar<\/strong> with a wooden spoon. Slowly add the hot cream mixture,<\/strong> stirring gently. Strain the custard<\/strong> into a large measuring cup, skim off any bubbles.<\/p>\n Arrange 8 shallow 4\u00bd-inch-wide ramekins in a roasting pan (see Note). Slowly pour the custard<\/strong> into the ramekins, filling them almost to the top. Set the roasting pan in the center of the oven and carefully pour in enough hot water<\/strong> to reach halfway up the sides of the ramekins. Cover the pan loosely with foil and bake for about 1 hour, or until the custards<\/strong> are firm at the edges, but still a bit wobbly in the center.<\/p>\n Transfer the ramekins to a wire rack to cool completely. Cover and refrigerate until cold, at least 3 hours or up to 2 days.<\/p>\n Set the ramekins on a baking sheet and blot the surfaces of the custards<\/strong> to remove any condensation. Using a small sieve, sift 2 tsp of the turbinado sugar<\/strong> over each custard<\/strong> in a thin, even layer. Use a kitchen torch to toast the custards<\/strong> until the sugar<\/strong> is evenly caramelized, 15-45 seconds. Let cool slightly and serve at once.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 8 Adapted from: Food & Wine This rich and decadent custard topped with crisp caramel topping comes from the famed Le Cirque restaurant in New York City. 4cups heavy cream 1vanilla bean, split lengthwise pinch of salt 8egg yolks \u00becup plus 2 TBS granulated sugar 16tsp turbinado sugar, for glazing Preheat the oven to 300\u00b0F. In a medium saucepan, cook the cream with the vanilla bean and salt over moderate heat until the surface begins to shimmer. In a…<\/p>\n