Crème Brule Ingredients:
1 Quart Heavy Cream
1 Vanilla Bean, Split & Scraped or 1 TBSP Vanilla Extract
1 Cup Sugar, Separated
6 Large Egg Yolks
2 Quarts Hot Water
Crème Brule Method of Preparation:
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its 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.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid evenly into your desired crème brule ramekins, just before the rim. Place the ramekins into a large cake pan or roasting pan.
Pour enough hot water into the pan to come halfway up the sides of the ramekins.
Bake just until the crème brule is set, but still trembling in the center, approximately 40 to 45 minutes.
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the crème brule from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup sugar equally among the crème brule dishes and spread evenly on top.
Using a torch, melt the sugar and form a crispy top.
Garnish with whipped cream and fresh fruit and serve immediately.
Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.