Crème Brûlée

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 vanilla bean
• 2 cups heavy cream
• 4 egg yolks
• 1 pinch salt
• 1/4 cup sugar
• 8 teaspoons sugar

Recipe

• 1 preheat your oven to 300°f make sure you have a kettle of boiling water ready. line a shallow baking pan with a small kitchen towel.
• 2 use a pairing knife to slit the vanilla bean and scrape the seeds into a medium saucepan.
• 3 add the heavy cream and stir to mix. put the pan over medium-low heat and heat the mixture until bubbles form around the edges and steam rises from the surface. remove from the heat and let the mixture steep for 15 minutes.
• 4 whisk the egg yolks, salt, and 1/4 of sugar in a large bowl until smooth and blended.
• 5 pour the cream, a little at a time, into the egg mixture, while stirring until blended.
• 6 pour the mixture through a fine sieve over the bowl.
• 7 divide the mixture among four 6 oz. ramekins and put the ramekins in the lined baking dish.
• 8 add the boiling water to fill the pan halfway up the sides of the ramekins.
• 9 cover the pan loosely with aluminum foil and place the pan on a rack in the middle of the oven.
• 10 bake the custard for 25-30 minutes until the custard is just set around the edges.
• 11 transfer the ramekins to a wire rack to cool to room temperature. once cooled, cover and chill for at least 4 hours.
• 12 put 2 teaspoons of sugar on top of each custard and caramelize the sugar with either a blow torch or the broiler in your oven. serve immediately.