Ingredients:
- 1 qt. heavy cream
- 1 vanilla bean, split and scraped
- 1 cup vanilla sugar, divided
- 6 large egg yolks
- 2 qts. hot water
Directions:
- Preheat oven to 325 F.
- Place the cream, vanilla bean and its scrapings into a medium saucepan set over medium-high heat and bring to a boil. Remove from heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
- In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and mixture starts to lighten in color.
- Add the cream a little bit at a time, stirring continually.
- Pour the liquid into 6 (7- to 8-ounce) ramekins. 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 creme brûlée is set, but still wiggles in the center, approximately 40 to 45 minutes.
- Remove the ramekins from the roasting pan and refrigerate for at least 2 hours.
- Remove the creme brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top.
- Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top.
- Using a torch, melt the sugar and form a crispy top. Allow the creme brûlée to sit for at least 5 minutes before serving.
- Can be kept up to three days in the refrigerator.
