Cookie Bookie

Creme Brulee

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup sugar, divided
6 large egg yolks
hot water 

Preheat the oven to 325 degrees F. 

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use. 

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 8 (shallow 5 ounce) ramekins. Place the ramekins into a large rimmed cookie sheet. Pour enough hot water into the pan to come halfway up the sides of the ramekins. 

Bake just until the creme brulee is set, but still trembling in the center, approximately 30 to 40 minutes.  

Remove the ramekins from the pan and refrigerate for at least 2 hours and up to 3 days. 

When ready to serve, divide the remaining 1/2 cup sugar equally among the 8 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving. 

*Substituted 1 tbsp vanilla bean paste for the vanilla bean

*Had extra mixture after filling 6 ramekins so I cooked the remaining amount on the stove and then poured it into two more ramekins and chilled -- same result as the baked ones.