Ultimate Creme Brulee
- eight 4-5 oz shallow ramekins
- 4 cups heavy cream
- 2/3 cup sugar
- 1 vanilla bean
- 12 egg yolks
- turbinado sugar
preheat oven to 300F
In sauce pan combine 2c cream and sugar. Split vanilla bean srap out seeds and add bean and seeds to pan. Heat over medium heat stirring occasionally until mixture boils. Remove from heat and let seep for 15 minutes. Add 2c cream to cool mixture.
Wisk eggs. Add 1c cream mixture at a time to the egg yolks wisking to combine. Repeat until all the cream mixtur is combined with egg yolks. Strain
Place ramekins in baking dish. Pour cream mixture into ramekins. Add boiled water to baking dish until it is 3/4 up the outside of the ramekins.
Cook 30-35 minutes until center is 170F. Cool at room temp. then place in refrigerator at least 4 hours.
Sprinkle 1-2 teaspoons of turbindo sugar on each creme brulee and torch to carmelize sugar.