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Make the custards a day or two ahead, and broil them just before serving to produce a crackly topping.

Recipe by Southern Living November 2006

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Recipe Summary test

prep:
10 mins
cook:
5 mins
stand:
35 mins
bake:
35 mins
chill:
3 hrs
broil:
3 mins
total:
3 hrs 88 mins
Yield:
Makes 2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat cream and sugar over medium-high heat, stirring constantly, 3 to 4 minutes or until sugar dissolves. Stir in vanilla bean, basil, and thyme. Bring mixture to a simmer, and remove from heat. Let stand 5 minutes.

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  • Whisk in egg yolks. Pour mixture through a fine wire-mesh strainer into a bowl, discarding herbs. Pour mixture evenly into 2 (6-oz.) ramekins; place ramekins in an 11- x 7-inch baking dish. Add hot water to pan to a depth of 1/2 inch.

  • Bake at 275° for 35 minutes or until almost set. Remove from water bath, and let stand 30 minutes; cover and chill at least 3 hours.

  • Sprinkle 1 1/4 tsp. sugar evenly over each custard. Broil, 5 inches from heat, 3 minutes or until sugar is browned. Serve immediately.

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