Creme Brulee
Yield 4 portions
4 cups Heavy Cream
1 each Vanilla Bean
1 Tbsp. Vanilla Extract
8 Egg Yolks
½ cup Sugar
1 Tbsp. Sugar
Whisk Egg yolks and sugar together until thick ribbon stage.
Scrape vanilla bean and add seeds, pod and extract to the cream. Bring almost to a boil and remove from heat.
Add 1 Cup of hot cream to egg yolks and whisk in immediately. Add egg
yolk mixture back into cream and whisk until fully incorporated.
Portion 4 oz. into 5 oz. ramikens and cook in a water bath at 300
degrees for 20 minutes. Rotate pan in oven and cook an additional 20
minutes until set. Remove from heat and allow to set overnight.
Prior to serving, sprinkle sugar evenly over custards and brown with a kitchen torch or under the oven broiler.