1¾ cup heavy cream
1 vanilla bean, halved and scraped
4 egg yolks
¼ cup sugar
Sugar for caramelizing the top
Preheat oven to 300 degrees Fahrenheit; prepare a bain-marie by filling a large deep pan ¼ of the way with warm water.
Heat the cream just to a simmer with the vanilla. The cream should be at 165 degrees Fahrenheit.
Whisk the yolks and sugar and salt. Temper the mixture by whisking a little of the cream into the yolks, stir. Then whisk the remaining cream into the yolks slowly. Pour through a sieve; divide the mixture evenly into 6 ramekins. Carefully place the ramekins in the bain-marie pan and add water until it reached ½ way up the ramekins. Carefully transfer the bain-marie pan to the oven and cover with a cookie sheet. Bake 35-40 minutes, checking every 5 minutes and rotating the pan (after 20 minutes). The crème brûlée will have a very slight jiggle in the center when they are ready. Cool to room temperature then place in the fridge to chill for several hours or overnight. When you are ready to serve the ramekins, top each with a sprinkle of sugar and use a torch to caramelize the sugar until golden brown.
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