Top with Dufflet's easy alternative to brûlée.
2 cups half-and-half cream
1 cup whipping cream
1/2 cup sugar, divided
6 egg yolks
1 tsp pure vanilla paste or 1 vanilla bean*
1 box Nutt-e bark, any flavour
* If using vanilla bean, split and scrape out seeds into cream after heating. Let steep for 15 minutes, then strain. Continue with recipe.
Step 1: Preheat oven to 325°F.
Step 2: Lightly coat six 5-oz. ramekins or custard cups with cooking spray. Place them in a large roasting pan; set aside.
Step 3: Place the half-and-half and whipping cream in a large saucepan. Bring to a simmer over medium heat. Add half of the sugar.
Step 4: In a medium bowl, whisk together the egg yolks, vanilla and remaining sugar. Gradually whisk the hot cream mixture into the yolks. Add the vanilla paste. Strain this mixture into a large heat proof measuring cup. Divide evenly among the ramekins.
Step 5: Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Cover pan loosely with foil and bake until custards jiggle slightly and are shiny, about 40-45 minutes.
Step 6: Remove ramekins from roasting pan and cool on rack for 30 minutes. Wrap each in plastic and chill for at least 3 hours.
Step 7: Before serving, break pieces of Nutt-e on top of custard. Serve immediately.