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1
Preheat the oven to 275F (140C).
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2
Heat the cream and vanilla bean in a saucepan over low heat until simmering.
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3
Remove from the heat and let stand for 1 hour.
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4
Using the tip of a knife, scrape the seeds from the vanilla bean into the cream.
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5
Discard the bean or save for another use.
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6
Whisk the egg yolks and granulated sugar together in a bowl.
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7
Whisk in the cream mixture.
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8
Strain through a wire sieve into a glass measuring cup.
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9
Pour equal amounts into six 6 oz (175ml) ramekins.
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10
Place the ramekins in a roasting pan and add enough hot water to come halfway up the sides.
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11
Bake until the custards are barely set, about 40 minutes.
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12
Remove the ramekins from the pan and cool.
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13
Cover with plastic wrap and chill in the refrigerator at least 2 hours.
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14
To serve, position a broiler rack 6 in (15cm) from the source of heat and preheat the broiler.
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15
Sprinkle 2 tsp demerara sugar evenly over the top of each custard.
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16
Broil until the sugar caramelizes.
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17
Serve immediately.
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18
Variations:
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19
Fruit Brulee:
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20
Put a spoonful of soft berries or cooked fruit (apricots, rhubarb) in the bottom of each ramekin before adding the custard.
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21
Ginger Brulee:
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22
Replace the vanilla pod with 3 tbsp minced stem ginger in syrup.
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23
Chcocolate Brulee
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24
Omit the vanilla.
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25
Add 3 1/2 oz (100g) grated white or dark chocolate to the hot milk and stir until melted.
