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See Mark Vogels article on Custards
9 egg yolks
3/4 cup white sugar plus extra as needed for topping off each custard
1 quart heavy cream
1 vanilla bean
Preheat the oven to 325 degrees.
Whisk the egg yolks with the sugar.
Pour the cream into a saucepan over low heat.
Split a vanilla bean, scrape out the seeds and add them to the saucepan.
Bring the cream to a simmer.
Remove from the heat and slowly whisk the hot vanilla cream into yolk and sugar mixture.
Divide the custard into six 6-ounce ramekins, about 3/4 full.
Place the ramekins in a roasting pan and fill it with enough water to come halfway up the sides of the ramekins.
Bake until barely set around the edges, about 40 minutes.
Remove from the oven and refrigerate until chilled.
Sprinkle sugar on top of each chilled custard.
Caramelize the sugar with a torch or under the broiler
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