Instructions

1. 1

   Preheat your smoker or oven to 300°F (150°C). If using a smoker, use a mild wood like cherry or oak to avoid overpowering the delicate cream.

   15 min
2. 2

   In a heavy-bottomed copper saucier, heat the heavy cream and the scraped vanilla bean over medium heat until it just begins to simmer. Do not let it boil; we are looking for a gentle infusion, not a reduction.

   10 min

   Watch for small bubbles around the edges—that's your cue.

3. 3

   In a separate glass bowl, whisk the egg yolks with the monk fruit sweetener and sea salt until the mixture becomes pale and slightly aerated. This is the foundation of your custard's viscosity.

   5 min
4. 4

   Slowly temper the hot cream into the egg mixture by adding a tiny splash at a time while whisking constantly. This prevents the yolks from curdling and ensures a smooth emulsion.

   5 min
5. 5

   Strain the mixture through a fine-mesh chinois into a clean pitcher to remove any chalazae or vanilla pod fragments, ensuring a perfectly homogenous texture.

   2 min
6. 6

   Pour the custard into individual ramekins. Place the ramekins in a deep baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins (a bain-marie).

   3 min
7. 7

   Place the dish in the smoker. Smoke-bake until the edges are set but the center still has a slight, uniform jiggle when nudged. It should look like soft velvet.

   40 min
8. 8

   Remove from the water bath and allow to cool at room temperature before refrigerating for at least 4 hours to set the lipid structure.

   4 hr