Baked Jersey Cream with Vanilla Bean

Preheat oven to 325°F (160°C).

Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and pod to a medium saucepan with the Jersey cream. Gently heat over medium-low heat until just simmering. Remove from heat and let steep for 15 minutes to infuse the flavor.

Remove the vanilla bean pod from the cream mixture. Whisk together the eggs, sugar, and salt in a separate bowl until well combined and slightly pale.

Slowly pour the warm cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.

Strain the custard mixture through a fine-mesh sieve to remove any cooked egg bits or vanilla bean pod residue.

Pour the custard into four ramekins.

Place the ramekins in a baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins (this is a water bath).

Carefully transfer the baking dish to the preheated oven and bake for 30-35 minutes, or until the custards are set but still slightly wobbly in the center.

Remove the baking dish from the oven and let the ramekins cool in the water bath for 15 minutes. Then, remove the ramekins from the water bath and let them cool completely at room temperature.

Refrigerate for at least 2 hours before serving. This allows the custards to fully set and the flavors to meld.

Serve chilled, garnished with fresh berries or a dusting of powdered sugar, if desired.