Silky custard with a golden, crackling caramel top — infused with Luna Vanilla’s pure beans.
✨ Ingredients
-
2 cups (500 mL) thickened cream
-
1 cup (250 mL) full-cream milk
-
1 whole Luna Vanilla bean, split and seeds scraped (or 2 tsp Luna Vanilla Extract)
-
5 egg yolks
-
½ cup (100 g) caster sugar (plus extra for topping)
-
Pinch of sea salt
🥄 Method
1️⃣ Infuse the vanilla
In a saucepan, combine cream, milk, and the split vanilla bean with its seeds.
Gently heat until just below boiling, then remove from heat.
Cover and allow to infuse for 20–30 minutes.
2️⃣ Prepare the custard
In a bowl, whisk together egg yolks, sugar, and salt until pale and slightly thickened.
Slowly pour the warm vanilla cream into the yolks while whisking constantly.
3️⃣ Strain and bake
Strain the mixture into a jug to remove the vanilla pod.
Pour evenly into 6 ramekins.
Place ramekins in a baking tray and fill the tray with hot water halfway up the sides.
Bake at 150°C for 35–40 minutes, or until just set (centres should still wobble slightly).
4️⃣ Chill and caramelise
Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, sprinkle each custard with 1 tsp sugar and caramelise using a kitchen torch (or under a hot grill).
🌿 Serving Suggestions
Top with fresh berries or a drizzle of Luna Vanilla Extract for a delicate aroma.
Tip:
For extra depth, add a touch of brown sugar to your caramel layer — it highlights the warm, floral notes of Comoros-grown Luna Vanilla beans.
0 comments