Creme Brulee

Creme Brulee

2 cup whipping cream (heavy cream)

1 whole vanilla bean

1/4 cup sugar

6 whole egg yolks

Preheat oven to 325°F. In a medium pot heat cream over medium low. Slice vanilla bean, scrape out seeds and add to cream. Whisk everything together, and let come to a slight boil. In a separate bowl mix the egg yolks and sugar together. Then slowly whisk a little bit of the hot cream into the egg mixture. Whisk constantly while slowly adding in the remaining cream. Strain the mixture and pour into ramekins. Place ramekins into baine marie. Bake for 22-26 minutes, depending on size of ramekins. Once done, let cool and refrigerate for 4 hours or overnight.

Finishing the Brulée

6 tbsp. white sugar

Once you are ready to serve, sprinkle top of custard with sugar and caramelize the top. The best way to do this is to use a torch. You can also use the broiler. Let cool for a minute before serving.