Crème Brûlée

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Recipe

Ingredients

2 cups	heavy cream
1	vanilla bean
4	egg yolks
1/4 cup	granulated sugar
1/4 cup	granulated sugar for topping

Instructions

1. 1 Preheat the oven to 325°F (160°C).
2. 2 In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
3. 3 Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the bean pod as well and let it steep for 10 minutes.
4. 4 In a medium bowl, whisk together the egg yolks and 1/4 cup of granulated sugar until the mixture is pale and slightly thickened.
5. 5 Remove the vanilla bean pod from the cream.
6. 6 Gradually whisk the warm cream into the egg yolk mixture, a little at a time, to temper the eggs.
7. 7 Strain the mixture through a fine-mesh sieve into a pouring jug to remove any cooked egg bits.
8. 8 Divide the custard mixture evenly among ramekins.
9. 9 Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
10. 10 Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
11. 11 Remove the ramekins from the water bath and let them cool to room temperature.
12. 12 Chill in the refrigerator for at least 2 hours or until thoroughly chilled.
13. 13 When ready to serve, sprinkle a thin layer of granulated sugar evenly over the top of each custard.
14. 14 Use a kitchen torch to caramelize the sugar until it forms a golden, crispy top. Alternatively, place under a broiler for a few minutes, watching carefully to prevent burning.