Vanilla Crème Brûlée

1. 1

   Preheat oven to 275u00b0F. Place eight 4.25 oz or six 6 oz ramekins in a deep baking dish.

2. 2

   Combine heavy cream, milk, vanilla beans and vanilla bean seeds in a saucepan. Bring just to a boil then remove from heat. Whisk together egg yolks and sugar until thick and pale. Slowly whisk in hot cream mixture until combined. Strain. Distribute between ramekins. Fill baking dish with enough boiling water to come halfway up sides of ramekins. Bake for 40-45 mins, until custard is just set but center still jiggles.

3. 3

   Remove ramekins from baking dish and chill for 8 hours, or overnight.

4. 4

   To serve, sprinkle each custard with 1 tbsp sugar. Caramelize using a kitchen torch or place under a broiler.

No additional tips available.