Vanilla Creme Brulee

Well, I didn't know what dessert to make this week, and I was browsing around on Facebook. I found the "Questions" tab, and decided to poll my friends to see what they thought. Most people thought I should make a tiramisu, but Savannah's response (below) was so enthusiastic that I just HAD to make creme brulee! Savannah also LOVES to bake, so hopefully she'll feature a dessert on A Dessert a Week soon.  I apologize for the crappy photos; my external flash decided to stop working immediately after I started photographing.

Creme brulee is such an easy dessert to make. I used to be a volunteer sous chef at an OUTSTANDING restaurant, The Brandon House, in downtown York, and I made their creme brulee a time or two, and it was so delicious. If you are ever in upstate South Carolina, then stop by there for a bite to eat.

If you don't happen to have vanilla beans in your house, then substitute 2 teaspoons of vanilla extract for the vanilla bean. Vanilla beans are wonderful though, and you can reuse them to make vanilla sugar!

As you see, I'm horrible about fully separating the white from the yolk. You can strain the creme brulee mixture before pouring into ramekins if you wish, but it'll turn out fine if you don't.

I waited until I put the pan in the oven to add water; I didn't want to spill extremely hot water all over myself, but it's whatever you feel comfortable with. I used a glass 9x13 baking dish and a square cake pan for the water bath. You can use anything that is oven safe to place the ramekins in.

I used a welding blowtorch to melt the sugar, but it would be a lot easier and safer to use a kitchen blowtorch or the oven!

Ingredients

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

Directions

• 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 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. 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 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. 
• Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 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.