Place milk and cream into a shallow sauce pot and scald (Heat on high until small bubble appear on the sides of the pot/about 185F)

Meanwhile add sugar to egg yolks and mix with a whisk until fully incorporated. Try not to incorporate any air into the mixture as that will yield an un-smooth texture in the custard.

When the milks are hot scrap the seeds out of the vanilla and mix gently.

Temper the hot milk mix into the egg mix by adding 1/3 of the hot milk mix to the eggs and stirring then adding the egg mix back into the hot milk.

You can strain this mix through a fine chinois if desired.

Chill the mix for at least 2 hours, overnight preffered.

Preheat oven to 275F.

Fill your custard ramekins to the bottom of the lip (about 2/3 full) and place into a larger container for your water bath. Fill the container with water up to the same height as the custard in the ramekins.

Bake for 45 min or until the custard has set (about 170F internal). They should jiggle when warm and be solid when chilled.

Chill the custards for at least 4 hours or overnight.

Before serving cover the top of the custard with turbinado sugar or a coarse sugar then torch with a handheld blowtorch. Allow the sugars to caramelize to a dark brown color. Let sit for a minute to harden then enjoy!

French Toast // Basic Custard

Ingredients

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