Creme Brulee

1. 1

   1. Preheat oven to 275.

2. 2

   2. Heat cream with 2 oz sugar. Cut vanilla bean lengthwise and scrape seeds into sauce pan. Heat to scald. Remove from heat and allow to cool.

3. 3

   3. Whisk egg yolks with remaining 2 oz sugar until pale yellow. Slowly whisk in cooled cream.

4. 4

   4. Put 6 oz ramekins in a baking dish that will allow water to come half way up the ramekins. Pour the custard through a fine mesh strainer into the ramekins.

5. 5

   5. Place the baking dish in the oven and pour hot water into the pan to come half way up the ramekins.

6. 6

   6. Bake for 25-35 minutes until the custards are set and the tip of a sharp knife comes out clean.

7. 7

   7. When the custards have cooled slightly remove them from the water bath, dry the outside of the ramekins, cover with plastic wrap and chill until ready to torch.

* Per serving · 4 servings · Values may vary.