Vanilla Bean Crème Brûlée

My first memory of even hearing about Crème Brûlée was watching the movie My Best Friends Wedding.  I didn't know what it was, but man alive I wanted to try it!  Several years later I had the opportunity to try it and I wasn't disappointed!

This isn't a complicated dessert, but it can get a bit tricky to make.  Starts with basic ingredients, just is specific in the instructions.

One thing I need to make clear here is that the cream and the eggs don't get mixed together up front!  I made this mistake and had to try and separate them.  The milk needs to be scalded or cooked until lightly boiling before combining.  From what I found, scalding the milk in advance helps enhance the vanilla flavor and to reduce the cooking time in the oven.  Just in case you were wondering!
Once the milk is ready and combined with the eggs, sugar and vanilla you will carefully want to pour that into your ramekins.

I have been using a lot of vanilla bean lately, hence the dark speckles in mine.  So this is where it gets tricky again.  All of your ramekins need to be transferred, or they could start out in a larger baking pan, like a 9x13 cake pan.  You can then carefully get that in the oven.  Before you start baking though, you need to pour enough hot water in so it comes up half way on the ramekins.  You can put the hot water in the pan prior to putting in the oven, just have to walk and carry carefully! 

The water helps create moisture and keep the Crème Brûlée from cracking. Once baked, let them cool completely.  You will want to make sure they are cold when ready to serve.

Now, if you don't have a torch, like I haven't had for years, when you are ready to serve, sprinkle with sugar and broil in your oven, while the rack is as high as it can get.  It kinda works, but it doesn't give you the same effect of a crispy, sweet sugar layer.  A couple of weeks ago I finally purchased a torch and after much trepidation (reviews of the torch made me nervous to fill and use it!) I was able to melt my sugar like a pro for professional quality custards!

While I am not a Crème Brûlée expert, I have had it at several restaurants and hotels and I thought I did a pretty dang good job!  Since no one else can toot my horn on here, I figure I had better handle it myself!
I can tell you this, I will be making this more often now that I have a torch and won't forget to scald the cream first!

Vanilla Bean Crème Brûlée
As found in the Bonjour Culinary Torch Recipe Book

Ingredients

2 cups heavy cream
6 egg yolks
1/2 cup sugar
1 tsp vanilla extract
Bean paste from 1-2 vanilla beans
Sugar for sprinkling
Fresh berries for garnish (optional)

Directions

1. Preheat oven to 325.  Whisk together the sugar, vanilla extra, vanilla bean and egg yolk until well blended.  Scald the cream on medium till lightly simmering or to 190 degrees.  You will want to keep stirring this so it doesn't burn.  Slowly pour the cream into the egg mixture, while continuously whisking.
2. Place your ramekins into a larger baking dish, like a 9x13 pan.  Slowly pour custard mix into each ramekin, filling about 3/4 way full.  Pour water into the larger baking pan, making sure water doesn't splash into the ramekins.  Water needs to reach about 1/2 of the way up.  Very carefully place entire pan into the oven and back for 20-25 minutes until set.  Chill for at least 30 minutes.
*My ramekins held about 4 oz and this recipe amount filled 4 1/2 of my ramekins.
When ready to serve, sprinkle with sugar, if you like an extra thick crust, be generous.  Using torch, caramelize sugar by moving the flame continuously over the surface in a slow, circular motion.  Serve with fresh berries.
If you don't have a torch, turn your oven to broil and move your oven wrack to the highest level.  Broil custards until lightly browned.  Keep a close eye on them.

Enjoy!