Classic Creme Brulee

By luvs2cook

Ingredients

• 1/2 vanilla bean (I've used 1 1/2 teaspoon vanilla on occasion)
• 2 cups heavy cream
• 3 egg yolks
• Pinch of salt
• 1/4 cup sugar, plus 8 - 12 tsp.

Details

Servings 4

Preparation

Step 1

Position oven rack in center of oven and preheat to 300. Line shallow baking pan with small kitchen towel.

Split vanilla bean lengthwise down the middle and scrape seeds into a 2 quart saucepan. Add cream and the vanilla bean, stir to mix and heat over medium-low heat. Warm until bubbles form around edge and steam begins to rise. Remove mixture from heat and set aside for about 15 minutes.

In a large bowl, whisk egg yolks, salt and 1/4 cup of sugar until pale yellow and thick ribbons fall from the whisk (about 5 minutes). Gradually pour the cream (a little at a time) into the egg mixture, while stirring until blended. Pour mixture through a fine mesh sieve set over a bowl. Divide the mixture among four 6 oz. ramekins and place the ramekins in the lined baking pan. Add boiling water to fill the pan halfway up the side of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set around the edges, 30 to 35 minutes. Transfer the ramekins to a wire rack to cool. Once cooled, cover & refrigerate until chilled, at least 4 hours. The custards will stay fresh in the fridge up to 3 days.

To serve, sprinkle 2-3 teaspoons of sugar over each custard. Using a kitchen torch, melt the sugar until golden. Serve immediately