Crème Brûlée with Vanilla Bean
1 3/4 cups light cream
3/4 cup 1% milk
1 vanilla bean, split
6 egg yolks (use the egg whites to make a nice omelet the next day)
1/2 cup fine sugar
Preheat oven to 300°C. Place six 2/3- cup ramekins in a large roasting pan.
Pour cream and milk into a medium saucepan. With a knife make a slit down the vanilla bean and scrape the seeds into the cream. Add 1/2 the bean to the cream mixture. Place the other half in your sugar bowl to make vanilla sugar (mmm!) for a rainy day or roll berries into and use as a garnish. :) Place over medium heat and bring to a simmer (do not boil).
Whisk the egg yolks and sugar together in a medium bowl until well combined. Gradually whisk the cream into the egg yolk mixture until well combined. You need to do this gradually or you will cook the eggs which would be rather like eating scrambled cream eggs. Remove and discard vanilla pod. Pour through a sieve (optional) and into the ramekins. Pour enough boiling water into the roasting pan to reach halfway up the sides of the dishes.
Bake in oven for 30-40 minutes or until just set. Remove from oven. Transfer the dishes onto a cooling rack to cool. Cover with plastic wrap and place in the fridge to chill.
After chilled, sprinkle about 1 teaspoon of sugar on the surface of the custard. Get out the torch (fun!) and with a subtle circular motion melt the sugar until it bubbles and turns a caramel colour. Let cool to a hardened surface and serve.
Happy Monday. I hope you all had a wonderful weekend.