1
["1. Preheat oven to 325*F.", "", "2. If using vanilla bean, chop bean into quarters and pulverize in coffee grinder with 2 tbsp sugar.", "", "3. Warm cream and half and half (and vanilla sugar, if used) in a saucepan over medium heat just until steam rises.", "", "4. Whisk yolks, egg, 1/4 cup sugar in mixing bowl. Add vanilla extract, if used. Temper hot cream mixture into eggs. If vanilla bean was used, strain cutard into a measuring cup to eliminate vanilla bean pieces.", "", "5. Divide custard among six 4-oz ovenproof ramekins, filling to about 1/4"" from the top. Arrange dishes in a baking pan, then carefully transfer the pan to the oven. Add hot water to the pan and bake custards 35-45 minutes or until just set; DO NOT OVERCOOK.", "", "6. Remove ramekins from the water bath, cook, then wrap loosely in plastic wrap. Chill unitl completely cold, preferably overnight.", "", "7. Caramelize each custard before serving by burning sugar on top: Blot top of custards dry with a paper towel, if needed. Sprinkle 1-2 Tbsp sugar mixture over each one, tapping out any excess sugar. Using a kitchen torch, melt the sugar by waving the flame 4-8"" from the surface until no dry sugar is visible. Let stand 3-5 minutes before serving.", "", "8. Creme Brulee Sugar: Combine both sugars, then spread the mixture out on a parchment-lined baking sheet. After baking the brulees, turn off the oven and place the pan inside for an hour to dry out the sugar. Transfer sugar to a food processor and pulverize until fine. Store in an airtight container until ready to caramelize."]
