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Make something sweet for your sweetheart this Valentine's Day! This delectable recipe is from the Newlywed Cookbook by Williams-Sonoma and it's loaded with recipes for the romantic at heart.

2 Tbsp (1 oz/30 g) granulated sugar

3–4 tsp superfine sugar

Preparation

Caramelizing Sugar: Prepare a kitchen torch or preheat a broiler. To use a torch, direct the flame over one section of sugar at a time, moving on only when each section becomes caramelized, until all are evenly browned. To use the broiler, preheat until very hot. Place the sugartopped custards on a baking sheet and slide under the broiler about 3 inches (7.5 cm) from the heat source. (Watch carefully to prevent burning.)

Preheat the oven to 300°F (150°C). Have ready 3–4 ramekins, each ½–1 cup (4–8 fl oz/125–250 ml), and a baking pan large enough to hold the cups in a single layer.

In a saucepan, stir together the cream, granulated sugar, and salt. Using the tip of a sharp knife, split the vanilla bean and scrape the seeds into the cream. Add the pod and bring to a very gentle boil over medium heat, stirring constantly. Turn off the heat, cover, and let stand for 20 minutes.

Place the egg yolks in a bowl. Gradually whisk in the warm cream mixture. Pour through a fine-mesh sieve into a measuring pitcher. Divide the mixture evenly among the custard cups. Place the cups in the baking pan. Pour hot water into the pan to reach halfway up the sides of the cups. Bake until the custards are firm at the edges but still tremble in the center when shaken gently, 30–35 minutes.

Remove the pan from the oven, transfer the cups to a wire rack, and let cool.

Cover with plastic wrap pressed directly onto the surface of the custards and refrigerate until thoroughly chilled, at least 2 hours or up to 2 days.

To make the caramelized orange, in a saucepan over medium-high heat, stir together the granulated sugar and 1 tablespoon water. Cook, swirling the pan occasionally, until the syrup turns a deep amber caramel. Remove from the heat, add the orange slices, and swirl the pan to coat them.

Just before serving, sprinkle each custard with a thin, even layer of about 1 teaspoon superfine sugar and caramelize (see note at left). Set the custards aside to harden for a few minutes, then top with some of the caramelized orange slices. z

This recipe is excerpted from The Newlywed Cookbook: Favorite Recipes for Cooking Together by Williams Sonoma. (Weldon Owen, 2018)