Crème Brulee



4 cups heavy cream, chilled
1 cup granulated sugar
pinch of salt
1 vanilla bean, halved lengthwise
12 eggyolks
12 tsps. sugar


Step 1

Heat oven to 300ºF. Combine 2 cups of the cream, sugar and salt in a saucepan. Scrape the seeds of the vanilla bean into the pan. Boil over medium heat. Stir occasionally.

Step 2

Remove from heat and allow to steep to infuse the flavors. When the flavors have been infused, stir in the remaining cream to cool the mixture.

Step 3

In another bowl, whisk the eggyolks to combine. Add the remaining cream.

Step 4

Strain the discard the solides. Pour into ramekins.

Step 5

Place on a baking dish. Pour water up to two-thirds height of the ramekins. Bake until set. Allow to cool.

Step 6

Sprinkle each ramekin with sugar. Use a torch to caramelize the sugar. Chill for an hour before serving.

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