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1
In a heavy-bottomed medium non-reactive saucepan, heat cream with vanilla bean over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil.
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2
Remove from heat and let steep for 15 minutes.
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3
Remove and discard the vanilla bean, or save for another use.
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4
Strain cream through a fine mesh sieve.
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5
Meanwhile, in a mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes, or until light and fluffy.
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6
Gradually beat in 1/4 cup plus 1 tablespoon sugar.
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7
Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended.
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8
Then pour the egg mixture into the remaining cream mixture.
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9
Stir until completely blended.
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10
Pour the custard into 4 (9-ounce) ramekins or custard cups.
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11
Place the dishes in large baking pan.
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12
Pour enough hot water into the pan to come halfway up the sides of the ramekins.
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13
Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken).
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14
Carefully remove the dishes from the baking pan.
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15
Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours.
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16
Let creme brulee stand at room temperature 20 minutes before serving.
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17
Divide 1/3 to 1/2 cup white or light brown sugar in a thin, even layer over each custard, covering it completely.
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18
To caramelize the sugar, light a propane torch* and hold it so the flame just touches the surface.
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19
Start at the center and spiral out toward the edges of the ramekins.
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20
If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame.
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21
Serve immediately.
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22
VARIATIONS: Finely grate orange zest or bittersweet chocolate over the creme brulee before adding the sugar for caramelizing.
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23
Cook's Note: A propane torch can be bought at your local hardware store.
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24
If you don't have one, caramelize the topping under the broiler, watching carefully so as not to burn it.
