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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.
Warm the cream with the split vanilla bean and let it sit so the flavour comes through.
Whisk the yolks with most of the sugar, then slowly pour in the warm cream and mix smooth.
Pour into ramekins and bake in a water bath until just set with a slight wobble.
Cool and chill until firm.
Sprinkle a thin layer of the rest of the sugar on top and torch it until it turns into a hard amber shell.
