Creme Brulee

Ingredients

• 16 fl oz heavy cream
• 0.5 vanilla beans, split and scraped
• 0.5 cups vanilla sugar, divided into 0.25 cup portions
• 3 large egg yolks
• 2 quarts hot water

Instructions

1. Preheat oven to 325F.
2. Heat cream, vanilla in medium saucepan over medium, bringing to boil.
3. Remove from heat, cover, allow to sit for 15 minutes.
4. Whisk together 0.25 cups sugar with egg yolks until well-blended and lighter in color.
5. Add cream a bit at a time, stirring constantly.
6. Pour liquid into ramekins, place ramekins in casserole.
7. Pour enough water to cover ramekins halfway into casserole.
8. Bake until custard is set but still trembling in center - about 50 minutes.
9. Remove ramekins from pan; refrigerate for at least 2 hours and up to 3 days.
10. Divide remaining 0.25 cups sugar evenly on custards, torch to melt.