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Vanilla Crème Brulee




Source of Recipe


msnbc


List of Ingredients




2 cups heavy cream
¼ cup + 2 tbsp granulated sugar
½ vanilla bean, split and scraped
4 large egg yolks
Granulated sugar for caramelizing tops


Recipe



Preheat oven to 300 degrees F. In a medium saucepan, combine the heavy cream and vanilla bean that has been split and scraped of the seeds. Place on medium heat.

Meanwhile, whisk together egg yolks and sugar until well combined. Once cream is

scalded, temper all of the cream into the egg yolks while whisking. Strain through a

fine mesh strainer to remove any bits of egg and the vanilla pod. Place into oven and pull out rack to make filling molds easier. Fill 4 standard crème brulee molds equally with mixture and carefully push back into oven. With a pitcher, fill the pan with enough hot water to reach half way up the sides of the dishes. Bake for 35-45 minutes or until center is set. Remove from oven and let cool until cold enough to handle. Remove molds from pan and chill for at least 1 hour or until crème brulee is cold. Just before serving, sprinkle tops of crème brulee evenly with a thin layer of granulated sugar, tapping to shake off excess. With a blowtourch, slowly and evenly caramelize sugar. Let cool for at least 1 minute to allow the sugar to harden and then serve.