Crème Brûlée


572 g heavy cream
1 tsp Whole Vanilla Bean Paste or 2 Vanilla Beans
257 g egg yolks
172 g granulated sugar


Place the cream & vanilla in a large heavy saucepan; heat just to boil
Whisk the egg yolks & sugar together until smooth & well blended
Temper the egg mixture with ⅓ of hot cream at a time
Remove from heat & strain into a bowl
Fill ramekins with custard and bake (350F) in water bath for
approximately 30 minutes
Lightly coat top with granulated sugar and torch until golden brown
Makes 6 to 8 servings