Creme Brulee Recipe

How to make it

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• Preheat oven to 325 degrees
• On medium heat, boil 1 quart of heavy whipping cream along with vanilla beans (strip beans out and put entire stalk in the cream) Bring to a boil and then remove from heat, cover and set aside for 15 minutes.
• Seperate eggs (reserve egg whites for another recipe or discard)
• In a medium mixing bowl, mix egg yolks and 1/2 cup of sugar
• Stir cream mixture in with the eggs, a little at a time, until blended well
• Pour mixture into six ramikins and place them in a large roasting pan
• Pour hot water into pan, making sure that it does not get into the ramikins, until the water is half way up on each ramikin
• Bake custards in water bath for 45 to 60 minutes, or until set (edges are a little brown and solid while center wiggles like jello)
• Remove raminkins from water bath, let cool to room temperature and put in the refridgerator overnight or up to two days.
• Before serving, spread remaining 1/2 cup of sugar evenly over each custard
• With a kitchen torch, burn the sugar until it is carmelized and hard
• (If you do not have a kitchen torch, you can place all of the raminkins back in a water bath (this time with ice water to keep the custards cooker) put them in the broiler for about five to ten minutes, keep checking them.. the sugar will bubbly...
• serve and enjoy! :)