Crème Brûlée
3 c. heavy cream
1 c. sugar
1 vanilla bean, split and scraped
6 large egg yolks
Hot water
Preheat oven to 300 degrees. Place six oval ramekins in a large baking pan. Bring the cream, 1/2 c. sugar, and the vanilla bean to a simmer. Remove from heat and let stand for 10 minutes. Meanwhile, gently whisk the egg yolks in a large bowl. Gently whisk the cream into the yolks a little at a time.
Strain this mixture through a fine mesh strainer. Fill each ramekin to the rim. Fill the baking pan halfway with hot water; cover the ramekins with foil and cook for 40 minutes until set. Chill. Caramelize each custard just before serving by sprinkling with the remaining sugar and using a kitchen torch to create that crispy top!
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