Crème Brûlée

1. 1

   Preheat oven to 300u00b0F. Place 6 - 6 oz ramekins in a roasting pan.

2. 2

   Gently heat heavy cream, vanilla bean and vanilla bean seeds in a medium saucepan. Cook, stirring, over medium-low heat for 5 mins. Remove from heat and discard vanilla bean. Whisk together egg yolks and 1/2 cup sugar. Gradually whisk in hot cream then transfer to ramekins.

3. 3

   Add enough boiling water to roasting pan to reach halfway up sides of ramekins. Bake for 35 mins, or until firm. Remove from water, let cool then chill overnight.

4. 4

   To serve, preheat broiler. Sprinkle remaining sugar over top of custards. Broil for 1-2 mins, or until sugar melts and caramelizes.

* Per serving · 4 servings · Values may vary.

No additional tips available.