Directions

1. Preheat the oven to 350°F.
2. In a medium saucepan, heat the vanilla bean skin and seed scrapings, heavy cream, and whole milk over medium heat.
3. Continue to heat, stiring frequently, until just before boiling. Once at that point, reduce heat to low.
4. Add ½ the hot cream mixture to the egg and sugar mix and whisk vigorously to combine. Repeat again with the remaining cream mixture.
5. In a medium bowl, add the egg yolks and sugar. Whisk thoroughly to combine.
6. Strain the final mixture base through a fine mesh sieve and set aside.
7. Place 6 ramekins (about 5-ounces each) into a sheet pan or baking dish. Fill each ramekin evenly with the mixture ensuring to leave room at the top.
8. Pour enough hot water into the pan to come up half way on the sides of the ramekins.
9. Place the pan in the oven on the middle rack and bake for 30 minutes, turning the sheet pan or baking dish around after 15 minutes to ensure even cooking.
10. To test for doneness, jiggle the pan slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool.
11. Once cooled and ready to serve, evenly spread a dusting of sugar over each ramekin.
12. Using a kitchen torch, caramelize the sugar to form a candy coating.
13. Once hard, serve immediately.