Creme Brulee

Ingredients:

• 2 cups heavy cream
• 1/4 cup sugar,divided
• 1/2 vanilla bean,split
• 4 egg yolks
• 8 teaspoons brown sugar

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Preparation:

In a small pan, bring the cream, 3 tablespoons sugar, vanilla bean and salt just to a boil over medium heat.
Remove from heat and set aside to cool.
Remove and discard the vanilla bean.
In another bowl whisk the yolks and 1 tablespoon of sugar until sugar dissolves.
Slowly whisk into the cooled cream.
Divide the custard among 4 shallow gratin dishes and place in baking pan in a 275 degree oven.
Pour enough cold water into pan to come halfway up the sides of the dishes.
Bake custard for 30-35 minutes until set.
Cover the cooled custard with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
Before serving, shift 2 teaspoons of brown sugar evenly on each of the custard.
Use a kitchen blow torch held about 2 inches above the sugar for about 2 minutes or place the custard under the broiler until the sugar melts.
Refrigerate until the custard is firm but no longer than 4 hours so the topping doesn't soften.

Servings: 4