Creme Brulee

Creme Brulee

Yields: 6 servings

Original recipe here.

2 cups heavy cream

1 vanilla bean, split lengthwise

4 large egg yolks

1/4 cup + 1 tbsn. sugar

1/3 - 1/4 cup white sugar or light brown sugar

Preheat oven to 300 F. In a heavy bottomed saucepan, heat the cream with the vanilla bean over medium low heat for 15 minutes, stirring to ensure it does not burn; DO NOT let it boil. Remove from heat and let steep for 15 minutes. Remove and discard the vanilla bean. Strain the cream through a fine mesh sieve. Meanwhile, in a mixing bowl, beat the egg yolks with an electric mixer on high speed for 5 minutes, or until light and fluffy. Gradually beat in 1/4 cup plus 1 tbsn. sugar. Add about half of the cream mixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture, stir until completely blended. Pour into 4 (9oz.) ramekins or custard cups. Place the dishes in a large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 - 40 minutes or until the mixture is set in the center (it shouldn't wiggle when shaken). Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours. Let creme brulee stand at room temperature for 20 minutes before serving. Divide 1/3 - 1/2 cup of the white or brown sugar in a thin, even layer over each custard, covering it completely. To caramelize, light a propane torch and hold it so that the flame just touches the surface. Serve immediately.