Ingredients

The following ingredients have 4 Servings
  • 2 cups heavy whipping cream
  • 1 vanilla bean*
  • 6 egg yolks ((large))
  • 1/3 cup granulated sugar
  • 1 pinch kosher salt
  • 1/3 cup granulated sugar ((approximately) for bruleeing)

Instruction

  • Preheat the oven to 300 degrees F, and place the heavy cream in a small pot.
  • Split the vanilla bean with a sharp knife, scrape the seeds out, and place the seeds and the pod in the pot with the cream.
  • Heat the cream over low heat.
  • Whisk the yolks, sugar, and salt together in a medium bowl.
  • When the cream is hot and steamy, dribble it into the yolk mixture in a slow stream while whisking.
  • When all the cream has been added, transfer the mixture to (6) 5-ounce creme brulee dishes or ramekins.**
  • Place the unbaked creme brulee in a larger baking dish over a kitchen towel, and fill the larger dish with very hot water until it reaches about halfway up the creme brulee dishes.
  • Bake for 30 to 40 minutes, or until set around the edges but still a little wobbly towards the center.
  • Chill for 2 hours.
  • Sprinkle about a tablespoon of granulated sugar over the tops of each creme brulee, then caramelize with a brulee torch (or under the broiler) until browned.