Creme Brulee

1. 1

   Preheat oven to 400u00b0. Scald the cream and milk with the vanilla bean; infuse for 10 minutes. Beat egg yolks with 2 teaspoons sugar until slightly thickened. Stir in hot cream and milk mixture. (If you do not use a vanilla bean, add 1/2 teaspoon vanilla extract.) Strain mixture into 6 (4-ounce) ramekins. Set ramekins in a cold water bath and bake until skin forms (approximately 15 to 18 minutes). The custard underneath will remain liquid. Chill for 4 hours.

* Per serving · 4 servings · Values may vary.

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