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1
Preheat the oven to 300F.
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2
Place eight 6-ounce ramekin or creme brulee dishes in a larger baking pan.
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3
Heat a kettle of water.
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4
Pour the cream into a heavy-bottomed 2-quart saucepan and whisk in 1/2 cup of sugar and the vanilla bean, with the scrapings.
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5
Bring to a simmer, then remove from heat, cover with plastic wrap, and let sit for about 10 minutes.
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6
Whisk 1/4 cup of sugar into the egg yolks until well mixed.
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7
Gently whisk the cream into the yolks, add the Herbsaint and brandy, then strain through a fine sieve.
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8
I actually prefer to fill the ramekins and water bath when the pan is already in the oven, so I dont spill either when I move them.
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9
Place the pan with the ramekins on the middle rack of the oven with the door open, and use a ladle to fill the ramekins with the custard.
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10
Carefully pour hot water into the pan about halfway up the sides of the ramekins, cover the pan with foil, then gently slide the oven rack into the oven.
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11
Bake the custards for about 40 minutes, rotating once.
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12
It is a good idea to take a peek after about 25 minutes and make sure they are not cooking too fast (in which case they would look overly dry and shriveled).
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13
This is especially good to do if you are using the shallow, wide variety of creme brulee dishes.
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14
Custard is done when its just barely set and jiggles when you move the ramekin.
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15
Remove them from the oven, uncover, let cool to room temperature, and then refrigerate.
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16
The custards should be chilled for about 2 hours before caramelizing with the sugar.
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17
Sprinkle the tops of the custards with a thin layer of sugar and brown under a broiler or with a butane torch held 46 inches from the surface.
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18
When the sugar starts to bubble and brown, sprinkle lightly with another layer of sugar and brown the second layer.
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19
Youll use about 1/2 cup of sugar in all.
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20
For the most crackly top, serve within 10 minutes of caramelizing.
