Classis Creme Brulee

1. 1

   Position rack in the center of an oven and preheat to 300 degrees. Have medium saucepan of boiling water ready. Lina a shallow baling pan wait a small kitchen towel.

2. 2

   Using a paring knife split the vanilla bean lengthwise down the middle and scrape out the seeds into a 2qrt pan. Add cream and the split vanilla bean. Warm cream until bubbles form around the edge of and steam begins to rise fro the top pf the surface. Remove from heat and set aside to steep about 15 min.

3. 3

   In a large bowl, whisk together the egg yolks, salt and 1/4 cup sugar until the mixture is a pale yellow color and thick ribbons fall from the whisk about five minutes.

4. 4

   Gradually add cream mixture, whisking until blended. Pour mixture through a fine mesh sieve set over a bowl.

5. 5

   Divide the mixture among four 4oz ramekins and place the ramekin into the prepared baking pan. Add boiling water to fill the pan halfway up the side or the ramekin.

6. 6

   Cover the pan loosely with aluminum foil and bake until custards are set around the edges 30-35 min.

7. 7

   Transfer the ramekins to a wore rack and let cool to room temp, then cover and refrigerate for at least 4 hours and up to 3 days.

8. 8

   To serve, sprinkle with sugar, using a cooking torch melt the sugar until golden. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.