VANILLA BEAN CREME BRULEE

By Reen

Ingredients

• Brulee
• 2 cups heavy cream
• 1 cup milk
• 1 vanilla bean, split and scraped
• 6 large egg yolks
• 1/2 cup granulated sugar
• Sugar
• 1/2 cup brown sugar
• 1/4 cup sugar

Preparation

Step 1

Heat cream, milk and vanilla bean in heavy saucepan over med heat. Place egg yolks and sugar in heat-proof mixing bowl and beat until pale yellow and all of the sugar is dissolved. Temper about ½ cup of cream mixture into egg mixture and whish vigorously. Add remainder of cream mixture to the bowl and whisk vigorously. Preheat oven to 350. Pour custard into 6 ramekins and place dishes in sheet pan or roasting pan. Pour enough hot water into pan to come up halfway on sides of ramekins. Place pan in oven on middle rack and bake for 30 min; turning pan around ½ way thru. To test for doneness, jiggle pan slightly to see if custard is set. Let cool; refrigerate until completely cool.

Combine sugars in food processor and pulverize until fine. When brulee is cool, blot with paper towel to dry if necessary. Sprinkle 1-2 tbs sugar over each. Using kitchen torch, melt sugar by waving the flame 4-8 inches from surface. Burn until surface of custard is carmelized.