Vanilla Creme Brulee
1½ cups heavy cream
½ cup milk
1 vanilla bean, split and scraped
pinch salt
5 egg yolks
½ cup granulated sugar
Preheat the oven to 325˚F. Heat the cream, milk, salt and vanilla until warmed through; allow the vanilla to macerate for a few minutes. Discard the vanilla bean.
Whisk the yolks with the sugar. Temper the yolks by adding a ladle of warm cream mixture while whisking. Pour the egg mixture into the rest of the cream mixture and mix to combine. Divide the mixture into ramekins. Transfer the ramekins into a baking dish and pour boiling water into the pan until it reaches about ½ way up the sides of the ramekins.
Bake until just barely set, approximately 30 - 40 minutes, depending on the size of your ramekin. Cool completely and chill in the refrigerator until cold. When ready to serve, top each creme brulee with about a teaspoon of granulated sugar and torch with either a blow torch or broil in an oven until caramelized.
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