Canelé Pâtisserie Chocolaterie

Step 1. Preheat your oven to 325°F (160°C) and place four 6-ounce ramekins into a deep baking dish.

Step 2. Use a paring knife to split the vanilla bean lengthwise and scrape out the seeds.

Step 3. In a small saucepan, combine the heavy cream, vanilla seeds, and the empty pod over medium heat. Bring to a gentle simmer, then remove from heat and let steep for 10 minutes.

Step 4. In a medium mixing bowl, whisk together the egg yolks, 1/3 cup sugar, and salt until the mixture is pale and slightly thickened.

Step 5. Remove the vanilla pod from the cream. Gradually pour a small amount of the warm cream into the yolk mixture, whisking constantly to temper the eggs.

Step 6. Slowly add the remaining cream while continuing to whisk, then strain the entire mixture through a fine-mesh sieve into a clean pitcher to ensure a silky texture.

Step 7. Divide the custard evenly among the ramekins. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

Step 8. Bake for 30 to 35 minutes, or until the edges are set but the centers still have a slight, uniform jiggle.

Step 9. Remove the ramekins from the water bath and cool to room temperature. Refrigerate for at least 4 hours or overnight to set completely.

Step 10. Just before serving, sprinkle about a tablespoon of sugar over each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a crisp, golden-brown crust.