From our kitchen to yours

Chris McGeorge

CrŠme brulée is a simple, yet somehow impressive dessert to make. I like this recipe because it uses vanilla bean instead of vanilla extract. While you could substitute vanilla extract, the vanilla bean really makes a difference.*CrŠme Brulé*
Heavy Cream: 2 C
Sugar: 1/2 C
Vanilla Bean: 1/4
Egg Yolks: 1/2 C

1. Cut off 1/4 of the vanilla bean. Cut this section in half lengthwise and scrape the seeds out into the cream and sugar. Add the pod as well.
2. Bring cream, sugar and vanilla bean to a boil. Remove pod halves.
3. Put the egg yolks in a bowl. Slowly add a small amount of the hot liquid to the egg yolks, whisking it together to prevent the egg yolk from cooking and solidifying.
4. Slowly add more of the hot liquid to the yolks until they are warm. This is called tempering.
5. Whisk the egg yolk mixture back into the cream, sugar and vanilla bean.
6. Place five ramekins in a baking pan with high edges. Fill the ramekins with the mixture.
7. Pour warm water into the pan so that the ramekins are at least 3/4 submerged. Baking them in a water bath provides a more even cooking so that one part of the custard is not more cooked than another.
8. Bake at 350 degrees for one hour, or until set.
9. Cool and refrigerate the crŠme brulé until ready to serve. To finish it off, spread a thin layer of brown sugar on top of the custard and use a brulé torch to caramelize the sugar.