Few desserts deliver the same theater as this one: crack through a mirror-smooth layer of deep amber caramel and sink your spoon into a silky custard laced with real vanilla bean. Heavy cream and egg yolks are gently warmed and whisked into a pale, luxurious base, then strained for that ultra-smooth texture before a slow bake in a water bath sets it to a soft, gentle wobble. A few hours chilling firms everything up, and a quick pass with a kitchen torch just before serving turns plain sugar into that signature crackly shell. Every ingredient here is plant-based-friendly in the sense that matters most for this diet — no meat, poultry, or fish anywhere in sight, just cream, eggs, sugar, and vanilla doing their quiet work. It's an elegant, make-ahead dessert that fits neatly into a vegetarian menu, whether you're closing out a dinner party or just treating yourself to something special.
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Learn more →4 servings
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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