No more water baths when you use a Blodgett combi oven. :)
Here are your supplies, plus some nice garnish for your finished plate. I'll use some mint and sliced strawberry...
Weigh your sugar
Split you vanilla bean and scrape the inside to remove the pulp that you'll add to your custard.
Add milk, eggs, egg yolks, and vanilla to sugar and mix well.
Preheat your oven to 400F
While oven is preheating, add a TSP of coarse sugar to ramekin or aluminum pans
Place on oven grid and load into preheated oven.
Lower temp to 390F and leave the vent open. Set timer for 10 minutes
While sugar is caramelizing, make sure your custard mixture is well incorporated.
Next, I will put bowl of custard into my Orved Vacuum Sealer to remove the incorporated O2. Liquid boils at low temp in a vacuum, so this "cold boil" will make the custard dense.
Carefully pour custard into cooled caramelized sugar. If you add it while sugar is still hot, you will scramble your eggs!
Set your combi to Combismart mode, set a temp of 185F, and set timer for 30 mins.
To remove the humidity from the cabinet and any moisture on top of the custard, set the oven to 225F hot air and open the vent. Set timer for 5 minutes.
Refrigerate the custard for at least 2 hours for the final set.
Voila! Enjoy & thanks for checking out my guide!