Vanilla Creme Brule

By cgipe

Ingredients

• 1/2 vanilla bean, chopped into 1/4" pieces
• 2 T sugar
• 1 c heavy cream
• 1 c half-and-half
• 3 egg yolks
• 1 egg
• 1/4 c sugar
• pinch of salt

Preparation

Step 1

Preheat oven to 325.

Pulverize vanilla bean and 2 T sugar in a coffee grinder.

Warm cream, half-and-half, and vanilla sugar in a saucepan over medium heat just until steam rises.

Whisk egg yolks, egg, 1/4 c sugar, and salt together in a mixing bowl. Slowly whisk hot cream mixture into eggs to temper.

Strain egg mixture into a measuring cup with a pour spout and divide among the 6 4 oz ramekins. Arrange dishes in a bakin gpan, then carefully transfer pan to the oven. Add hot water to the pan and bake custards until set, 35-45 minutes; don't overcook.

Remove ramekins from water bath, cool, then cover with plastic wrap. Whill overnight.

Mix 1/2 c brown sugar and 1/4 c sugar. Blot tops of custards dry with paper towel. Sprinkle 1-2 T sugar over each custard. Use a torch to melt the sugar.