Creme Brulee
Source: combination of several recipes
2 cups heavy cream
1 vanilla bean, split and scraped*
pinch salt
4 T sugar, divided
4 large egg yolks
hot water
additional sugar for tops (about 4 tsp)
Preheat the oven to 325
Simmer the cream, 2 T sugar, vanilla bean and its pulp, and pinch of salt over medium heat for 5 minutes. Remove from heat, and let cool slightly. Remove the vanilla bean.
In a medium bowl, whisk together remaining 2 T sugar and the egg yolks until well blended and starting to thicken and lighten in color.
Add the cream mixture to the egg mixture a little at a time, stirring continually.
Pour the liquid into 4 ramekins and place into a cake or roasting pan.
Pour enough hot water into the pan to come halfway up the sides of the ramekins.
Bake at 325 just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Cooking time will vary according to the size of the ramekins.
Remove the ramekins from the pan and refrigerate for at least 2 hours and up to 3 days.
When ready to serve, remove from the refrigerator at least 30 minutes prior to heating tops. Sprinkle about 1 tsp sugar (or as needed to cover top) evenly over top of each brulee.
Using a torch, melt the sugar and form a crispy top. Alternately, brown under oven broiler, watching carefully.
Allow the creme brulee to sit for at least 5 minutes before serving.
4 servings
*Note - if vanilla bean is not available, stir 1/2 tsp vanilla extract (more to taste) into egg yolk/sugar mixture