Creme Brulee

by Blaine

1 qt. heavy whipping cream

1 c. sugar

2 vanilla beans, split

12 egg yolks

Additional sugar for carmelizing the top of the Creme Brulee

1.  Preheat oven to 325ºF and set rack in the middle level.  Place a shallow 1 1/2 quart baking dish in a larger pan with water in it, such as a roasting pan. (or use 6 individual ramekins)

2.  Combine cream, sugar and vanilla beans in a saucepan and bring to a boil, stirring once or twice to dissolve sugar.

3.  Whisk the yolks in a bowl.  Strain the cream mixture to remove the vanilla beans, then whisk the hot cream into the yolks.  Skim the surface of the custard mixture and pour it into the ramekins.

4.  Bake the cream about 1 hour until set, but still very pale on the surface.  Remove the baking dish or ramekins from the roasting pan of water and cool on a rack.  Wrap and refrigerate several hours or overnight

5.  To caramelize the top of the Creme Brulee, unwrap and blot the surface with a paper towel.  Sprinkle an even 1/16th layer of sugar on the surface.  Run ramekins under preheated broiler ( leave door open) or use a blow torch to caramelize sugar.  Serve as soon as sugar hardens.

6.  Can be served with sliced fruit, such as strawberries or peaches on top to garnish.