Instructions
1
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Preheat oven to 350°F.
2
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Put egg yolks into a large, heatproof bowl. Add the first portion of sugar and whisk until combined. Pour heavy cream into a medium saucepan
3
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Cut vanilla bean in half. Using the tip of a knife, scrape out seeds. Drop vanilla seeds into heavy cream and whisk to combine.
4
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Heat cream slowly until you see bubbles forming around the edge of the saucepan. Remove from heat.
5
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Slowly pour hot cream mixture into egg mixture while whisking. Continue to whisk until well combined.
6
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Pour mixture into six 8-oz ramekins. Put ramekins into a high-sided roasting pan. Pour hot water into roasting pan — enough so half the ramekin is submerged in the hot water.
7
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Bake for 30-35 minutes, or until set.
8
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Remove ramekins from oven and from hot water and let cool for 10 minutes on a wire rack, then in the fridge for 3 hours or overnight.
9
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Sprinkle tops of custards with the second portion of sugar. Run a kitchen torch over the tops to caramelize the sugar, using a circular motion. Crack tops with a spoon and enjoy!
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Crème brûlée
By
Yummly
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