Classic Vanilla Creme Brulee

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   1. Position a rack in thecenter of the oven and preheat to 300. Have a medium saucepan of boiling water ready. Line a shallow baking pan with a paper towel.

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   2. Using a paring knife, split the vanilla bean lengthwise down the middle and scrape the seeds into a 2 quart saucepan. Add the cream and the split vanilla bean,stir to mix and set the pan over medium heat. Warm the cream until bubbles form around the edges and steam begins to rise from the surface. Remove from the heat and set aside to steep, about 15 minutes.

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   3. In a large bowl, whisk together the egg yolks, salt, and the 1/4 cup sugar until the mixture is pale yellow and thick ribbons fall from the whisk, about 5 minutes. Gradually add the cream mixture, whisking until blended. Pour the mixture through a fine mesh sieve set over a bowl. Divide the mixture among four 6-oz ramekins and place them in the prepared baking pan. Add boiling water to fill pan half way up the side of the ramekins. Cover pan loosely with aluminum foil and bake until the custards are just set around the edges, 30-35 minutes.

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   4. Transfer ramekins to wire racks and let cool to room temperature, then cover and refrigerate for 4 hours - 3 days. To serve, sprinkle 2-3 tsp. sugar over each custard. Caramelize sugar with kitchen torch and serve with berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.