Creme Brulee

By Katecooks

Ingredients

• 1 Quart Heavy Cream
• 1 Vanilla Bean
• 1 cup Sugar - divided in two
• 6 Egg Yolks
• Hot Water

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Heat oven to 325.

Put the cream, split and scraped bean, and any pulp in a saucepan over medium-high heat.

Bring to a boil. Remove from heat, cover, and let rest for 15 minutes. Remove the bean shell.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.