Crème Brûlée
Ingredients:
- 1 quart heavy cream
- 1 vanilla bean, split and scraped
- 1 cup granulated sugar, divided
- 6 large egg yolks
- Hot water
Directions:
- Preheat the oven to 325°F (165°C).
- Place 8 ramekins in a large baking dish and set aside.
- In a medium saucepan, combine the heavy cream, vanilla bean, and its seeds.
- Heat over medium heat until it just begins to simmer.
- Remove from heat and let it steep for 15 minutes.
- In a medium bowl, whisk together 1/2 cup of sugar and the egg yolks until well combined and slightly thickened.
- Gradually whisk the warm cream into the egg yolk mixture until smooth.
- Strain the mixture through a fine-mesh sieve into a pouring pitcher.
- Divide the mixture among the ramekins.
- Pour enough hot water into the baking dish to come halfway up the sides of the ramekins.
- Bake for 30-40 minutes, or until the custards are set but still jiggly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature.
- Then refrigerate for at least 2 hours, or until chilled.
- Just before serving, sprinkle the remaining sugar evenly over the tops of the custards.
- Use a kitchen torch to caramelize the sugar until it forms a crisp crust.
- Serve immediately and enjoy the creamy goodness!