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1
Preheat oven to 325 degrees F. In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick.
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2
Pour cream into a medium saucepan over low heat.
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3
Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to saucepan.
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4
Bring cream to a brief simmer, do not boil or it will overflow.
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5
Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture.
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6
Do not add hot cream too quickly or the eggs will cook.
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7
Divide custard into 6 (6-ounce) ramekins, about 3/4 full.
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8
Place ramekins in a roasting pan and fill pan with enough water to come halfway up the sides of the ramekins.
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9
Bake until barely set around the edges, about 40 minutes.
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10
You may want to cover loosely with foil to prevent browning.
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11
Remove from oven and cool to room temperature.
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12
Transfer the ramekins to the refrigerator and chill for 2 hours.
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13
Sprinkle 1 tablespoon of sugar on top of each chilled custard.
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14
Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust.
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15
Garnish with cookies and fresh fruit.
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16
Serve at once.
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17
Variation: Before dividing into ramekins: add 3 ounces of shaved dark chocolate for chocolate creme brulee; add 4 slices of crystallized ginger for ginger creme brulee; add 3 slices of orange peel for orange creme brulee.
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18
Let steep 20 minutes to infuse the flavor.
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19
Strain out the ginger and orange peel before baking.
