A smooth and creamy vanilla-infused custard topped with a crisp, caramelized sugar crust. This timeless French dessert is easy to prepare and perfect for impressing guests.
In a bowl, whisk together the egg yolks, granulated sugar, a pinch of salt, vanilla extract, and the seeds scraped from the vanilla bean until the mixture turns pale golden.
In a saucepan, combine the heavy cream with the vanilla bean pod and seeds, and heat gently over medium heat until it just reaches a simmer.
Gradually pour the hot cream into the egg yolk mixture in two additions, whisking constantly to temper the yolks.
Strain the mixture into a baking dish and gently tap it on the countertop to release any air bubbles.
Place the baking dish inside a larger pan and pour hot water around it halfway up the sides to create a water bath.
Cover the dish with aluminum foil and bake at 150 °C (300 °F) for 45 to 50 minutes, until the custard is mostly set but still slightly wobbly in the center.
Allow the custard to cool in the water bath to room temperature, then chill in the refrigerator for at least 6 hours, or up to 2 days.
Before serving, sprinkle an even layer of turbinado sugar on top and caramelize it using a kitchen torch until golden and crisp.
Let the first caramel layer set for 1 minute, then add a thinner second layer of sugar and caramelize again for an extra crisp topping.