1 1/2 cups milk
1 cup heavy cream
1/2 cup sugar
1/4 teaspoon salt
2 large eggs
3 large egg yolks
2 teaspoon vanilla extract
boiling water, for water bath
Sugar, for topping
Preparation time 25mins
Cooking time 205mins
Adapted from bakingbites.com
Preheat oven to 325˚F. Arrange 6 (6-ounce) ramekins in a 9×13-inch baking dish.
Combine milk and cream in a medium saucepan (you can infuse this mixture with a vanilla bean for more vanilla flavor, if desired) and bring to a simmer.
In a medium bowl, whisk together sugar, salt, eggs, egg yolks and vanilla extract until well combined. Whisking constantly, very slowly stream in the hot milk mixture to temper the eggs. Strain mixture into a large measuring cup or a bowl with a pouring spout.
Divide mixture evenly into prepared ramekins. Place pan onto a rack in the oven, and pour boiling water into the pan around the ramekins so that water comes halfway up the sides of the ramekins.
Cool to room temperature before refrigerating, then cover with plastic wrap and chill completely before adding topping.
Add about a tablespoon of sugar onto the top of each custard and spread into an even layer. Using a kitchen torch and moving it slowly, but constantly, caramelize the topping. Topping can also be caramelized under the broiler.