Sandbank

Step 1. Preheat your oven to 300°F (150°C). Place four 6-ounce ramekins in a deep baking dish.

Step 2. In a medium saucepan, combine the heavy cream, a pinch of salt, and the seeds scraped from one vanilla bean. Heat over medium heat until it just reaches a simmer, then remove from heat.

Step 3. In a medium bowl, whisk the 1/3 cup sugar and egg yolks until pale and slightly thickened. Do not beat until frothy.

Step 4. Slowly pour the warm cream into the egg mixture in a thin stream, whisking constantly to temper the eggs without scrambling them.

Step 5. Strain the mixture through a fine-mesh sieve into a pitcher to remove any lumps or air bubbles. Pour the custard into the ramekins.

Step 6. Place the baking dish in the oven and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.

Step 7. Bake for 35-45 minutes until the edges are set but the centers still wobble slightly like jelly. Remove from the water bath and cool to room temperature.

Step 8. Refrigerate for at least 4 hours, or preferably overnight.

Step 9. Before serving, sprinkle 1 tablespoon of superfine sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a deep golden-brown crust.

Step 10. Let the sugar sit for 2 minutes to harden before serving.