Vanilla Bean Crème Brûlée

 

 

Ingredients

• 1 quart Heavy Cream or Half-and-Half
• 1 Whole Vanilla Bean
• 1 teaspoon Vanilla Extract
• 2 cups Sugar
• 6 Egg Yolks
• 2 quarts Boiling Water
• 2 tablespoons Sugar

Instructions:

1. Place cream or half-and-half in a large pot.
2. Cut vanilla bean lengthways down the middle and remove all the seeds on the inside. Add those seeds, along with the empty pod to the cream and bring to a simmer over medium heat. Stir constantly to avoid burning the cream.
3. Preheat oven to 350 degrees. Simmer for 10-15 minutes. Add the vanilla extract and sugar. Remove from heat. Remove the vanilla bean pod.
4. Whisk the egg yolks together in another bowl. Slowly add the cream to the egg yolks, whisking constantly.
5. Divide cream mixture into 8 ramekins. Place ramekins on a baking pan at least 1 inch deep. Carefully pour boiling water into baking pan so the water comes about half way up the sides of the ramekins.
6. Place pan in oven and bake for 30-40 minutes, or until cream has set somewhat.
7. Let cool, and then chill in refrigerator for at least 4 hours.
8. Immediately before serving, sprinkle enough sugar on the top of each crème dish to cover the surface. Melt sugar with a propane torch until entire surface becomes well caramelized.
9. Enjoy!