Crème Brûlée

Pre-heat oven to 325°. Combine heavy cream, vanilla bean slices and salt in a saucepan cooking over low heat on a stove top until the cream starts to steam. Do not let it boil! Remove from heat.

Let the cream sit while preparing the eggs and sugar.

Using a whisk, mix together the egg yokes only (discard the egg whites) and the sugar into a smooth cream in a bowl.

Remove the vanilla bean slices from the cream and discard. If using vanilla extract, add it to the cream and mix well.

Stir in 1/4 of the prepared cream into the egg and sugar mixture. Mix lightly, then return this mixture to the remaining cream stirring until well blended.

Pour into 4 – 6oz ramekins filling to a 1/4″ from the top and place ramekins in baking dish. (this recipe will make enough for 6 ramekins if each is filled only 3/4 of the way)

Fill the baking dish with boiling water halfway up the ramekin dishes.

Carefully place in oven and bake for 30-40 minutes or until the middle of each is set

Remove from water and baking dish and let cool completely. Refrigerate for at-least 30 minutes or for a couple of days.

When ready to serve, spread 1 teaspoon of granulated sugar evenly on top of each chilled custard.

Place ramekins on broiler rack 2 to 3 inches from the broiler heat source.

Broil until the sugar melts and browns evenly across the top, about 3-5 minutes.

Let cool for 5 minutes then serve within 2 hours.