Creme Brulee

1. 1

   1. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow.

2. 2

   2. Split vanilla bean lengthwise, and scrape seeds out of pod with knife. (Pod can later be used in an impromptu stovetop potpourri with water, cinnamon and cloves.)

3. 3

   3. Add cream and vanilla seeds, and continue to whisk until well blended.

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   4. Strain into a large bowl, skimming off any foam or bubbles.

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   5. Divide mixture among 4 to 6 ramekins or custard cups.

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   6. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water). Bake until set around the edges, but still loose in the center (about 50 to 60 minutes). Remove from oven and leave in the water bath until cooled.

7. 7

   7. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.

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   8. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving (optional).

* Per serving · 4 servings · Values may vary.

No additional tips available.