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A silky vanilla custard under a hard layer of caramelized sugar that cracks when you tap it. A simple French classic. Serves 4.
Split the vanilla bean, scrape out the seeds, and add both pod and seeds to the 500 ml cream in a pan. Warm over low heat until steaming but not boiling, then take off the heat and let it sit for 15 minutes.
Whisk the 5 yolks with most of the sugar until pale. Pour in the warm cream slowly while whisking, then strain the mixture to remove the pod and any lumps.
Heat the oven to 150°C. Pour the custard into ramekins set in a deep tray, fill the tray with hot water halfway up their sides, and bake for 35 to 45 minutes until just set with a slight wobble in the centre.
Cool to room temperature, then chill in the fridge for at least 3 hours, or overnight, until firm.
Sprinkle a thin even layer of the rest of the sugar over each custard and melt it with a blowtorch until it turns into a hard amber shell. Let it set for 1 minute before serving.
