Creme Brûlée

Creme Brûlée 

1 quart heavy cream 

1 vanilla bean, split and scraped 

1/2 tsp vanilla 

1 cup sugar, divided 

6 large egg yolks 

2 quarts hot water 

Preheat oven to 335 degrees. 

Place the cream, vanilla bean and it's pulp into a medium saucepan set over medium high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.  

In a medium bowl whisk together 1/2 cup of the sugar and the egg yolks until well blended and it just starts to lighten colour. Add the cream a little at a time, stirring continually. Pour the liquid into 6 ( 7 - 8 oz ) ramekins. Place the ramekins in a large roasting pan. Pour enough water into the pan to come halfway up the sides of the ramekins. Bake just until the Creme brûlée is set, but still trembling in the centre, approximately 45 - 50 minutes. 

Remove the ramekins from the roasting pan and refridgerate for 2 hours and up to 3 days. Remove the Creme brûlée from the refridgerator for at least 30 minutes prior to browning the sugar on top. 

Divide the remaining 1/2 cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the Creme brûlée to sit for at least 5 minutes before serving.