BOUNTY GARDENS

Directions

1. Preheat oven to 325°F (165°C).
2. In a saucepan, heat cream, sugar, and vanilla bean until hot but not boiling.
3. Remove from heat and let infuse for 15 minutes. In a bowl, whisk egg yolks and salt until pale.
4. Slowly pour in the cream mixture, whisking constantly.
5. Strain through a fine-mesh sieve into a pitcher.
6. Pour into two 6-oz ramekins. Place ramekins in a baking dish, add hot water to reach halfway up the sides, and bake for 40-45 minutes.
7. Chill for at least 2 hours.
8. Before serving, sprinkle 1-2 tsp of sugar evenly over each custard and caramelize with a kitchen torch.