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Creme brulee

This was surprisingly easy to make. And incredibly fun to create and eat. The only thing I'd change next time is the torching of the sugar—I held the torch too closely I think and darkened the sugar too much. Next time I will try torching from farther away and melting it more slowly.

Still, incredibly yummy.

Creme Brulee

Origin: various websites
Prep time: 30 minutes
Cooking time: 45 minutes
Inactive prep time: at least 3 hours
Servings: 8-12 depending on dish size

• 1 qt heavy whipping cream
• 1 vanilla bean
• 1-1/2 cups sugar, divided
• 6 large egg yolks

1. Slit open the vanilla bean, and scrape pulp. Combine pulp and bean with cream in a pot. Bring to a boil, whisking frequently, then remove from heat and let sit for fifteen minutes. Remove bean shell.

2. In a mixing bowl combine 1/2 cup sugar with egg yolks and whisk gently until combined.

3. Add hot cream to egg mixture very slowly, stirring continuously in order to keep egg from cooking.

4. Pour mixture into 8-12 small (4-6 oz) ramekins. Place ramekins in baking dishes and add hot water until lower half of ramekins are under submerged. Bake at 325 for 45-50 minutes, or until firm but still slightly trembling.

5. Remove from baking dishes immediately and put in refrigerator to chill for at least 3 hours.

6. Remove from fridge and allow to warm for 30 minutes to an hour. Sprinkle tops with remaining sugar and use a torch to caramelize or brown the sugar.

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