By Chestnut executive chef & pasty chef, Heather Gressett
- 1 1/2 cups heavy cream
- 1/2 c milk
- 1 vanilla bean, split lengthwise
- 1/8 teaspoon salt
- 5 egg yolks
- 1/2 cup sugar, more for topping
- 1/4 c loose leaf peach tea or tea of choice
- Fresh fruit for garnish(optional)
- Heat oven to 325 degrees.
- In a saucepan, combine cream, milk, sugar, vanilla bean and salt and cook over low heat just until hot.
- Let sit for a few minutes, then discard vanilla bean.
- In a bowl, beat yolks. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir.
- Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with water halfway up the sides of the dishes.
- Bake for 30 to 40 minutes, or until centers are barely set.
- Cool completely.
- Refrigerate for several hours and up to a couple of days.
- When ready to serve, top each custard with about a teaspoon of sugar in a thin layer.
- Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler.
- Cook until sugar melts and browns or even blackens a bit, about 5 minutes, or use a blow torch if you have access to one.
- Serve with fresh peaches or other fresh fruit if available.