bea's creme brulee

How To Make bea's creme brulee

• 1

  Preheat oven to 250. Pour cream into heavy saucepan. Cut the whole vanilla bean in half & store one half for another use. Split the other half & scrape out seeds into the cream...put the bean hull in pot as well. Heat just until the boiling point. Remove from heat & remove bean hull & discard.
• 2

  In medium bowl whisk together eggs & granulated sugar. Slowly whisk 1 cup hot cream into egg mixture (temper egg first) until sugar dissolves.
• 3

  Slowly whisk in remaining cream & evenly divide mixture into six 6oz custard cups. Place cups in baking pan & carefully pour enough hot water to come halfway up sides of cups.
• 4

  Bake on 250 for 1 hr & 15 min or until custard has set. Carefully remove from oven & cool for a bit.
• 5

  Cover cups w/plastic wrap & refrigerate until ready to use.
• 6

  To caramelize top: Heat oven on broil. Sprinkle custard with the sugar in the raw & broil until sugar melts & bubbles, being careful not to burn. Serve warm.
• 7

  You can use one of those hand held torches to caramelize top if you desire.
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