Crème Brulee Serves 8

Preheat oven to 300-325. Place 8 three-quarter cup ramekins in a roasting pan. In saucepan set over low heat, combine the cream, vanilla bean and salt. Bring to low boil for 5 min. Let steep 15 min. In large bowl, slowly combine egg yolks and granulated sugar. Pour in the hot cream and stir gently to combine. Strain the custard into a pitcher, discard the vanilla bean and use a spoon to skim off any bubbles on the surface of the custard. Pour custard into the ramekins, filling them to the rim. Place pan in oven and carefully pour warm water into pan until it reaches halfway up the sides of ramekins. Loosely cover the pan w aluminum foil. Bake until set, 1-1.25 hours. Remove ramekins from water bath and allow to cool. Cover individually and refrigerate for at least 3 hours or up to 2 days. When ready to serve, preheat the broiler. Uncover the ramekins and place them on a baking sheet. Top each w 1 T brown sugar and, using a metal spatula of knife, spread the sugar evenly over the custards. Broil 5″ until sugar browns and caramelized, 30 sec to 2 min. Serve immediately or refrigerate up to 4 hours.

Heavy Cream 4c
Vanilla 1 bean, split lengthwise
Salt 1 pinch
Egg Yolks 8 large
Sugar 0.75c plus 2T
Brown Sugar 8T