Silky vanilla bean custard, baked low and slow in a water bath until it sets into that perfect wobbly, spoon-tender texture, then chilled until fully firm. The real vanilla bean seeds give it deep, fragrant flavor that vanilla extract can't quite match, and a torched sugar crust on top shatters into shards of caramel with every tap of the spoon. It's an elegant, make-ahead dessert that plates beautifully for a dinner party or a quiet night in. Rich egg yolks and cream do all the heavy lifting here, giving the custard its dense, velvety body without any fuss. This one is a great fit for a gluten free table, no adjustments needed to enjoy that classic crackly-topped finish.
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Preheat the oven to 325°F (165°C). Place four 6-oz ramekins in a deep baking dish large enough to hold them without touching.
Combine the heavy cream, vanilla bean pod, and scraped seeds in a medium saucepan over medium heat. Warm until small bubbles form around the edges and steam rises steadily, about 5 minutes — do not let it boil. Remove from heat and let steep for 10 minutes.
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