Classic Creme Brulee

Williams-Sonoma

Serves 4

• 1/2 vanilla bean
• 2 cups heavy cream
• 3 egg yolks
• pinch of salt
• 1/4 cup plus 4 Tbs sugar

Directions: Preheat oven to 300F.  Have a pot of boiling water ready.  Line a baking pan that is 2 - 3 inches deep with a small kitchen towel.

Using a pairing knife, split the vanilla bean lengthwise down the middle and scrape the seeds into a 2-quart saucepan.  Add the cream, stir to mix and set the pan over medium low heat.  Warm the cream until bubbles start to form around the edges and steam begins to rise from the surface.  Remove from the heat and set aside to steep, about 15 minutes.

In a large bowl, whisk together the egg yolks, salt and 1/4 cup of sugar until smooth and blended.  Gradually add the egg mixture, whisking until blended.  Pour the mixture through a fine-mesh seive set over a bowl.  Divide the mixture among four 5 to 6 ounce ramekins in the prepared baking pan.  Add boiling water to fill the pan half way up the sides of the ramekins.  Cover the pan loosely with aluminum foil and bake until the custard is set around the edges, 35 to 40 minutes.

“Four Custards Awaiting”

Transfer the ramekins to a wire rack and let cool to room temperature.  Cover with plastic wrap and refrigerate for at least 4 hours and up to 3 days.

Just before serving, sprinkle 1 Tbs sugar evenly over each custard.  Using a kitchen torch, melt the sugar according to the manufacturer’s instructions.  Serve immediately.