Crème Brulée

Ingredients:

4 cups heavy cream

3/4 cups sugar

1 vanilla bean, split lengthwise

7 large egg yolk

1/4 teaspoon course salt

For Topping

3/4 cup sugar

Preparation:

Prepare oven and baking dishes:  Heat oven to 300 degrees.  Bring a kettle or pot of water to a boil. Place eight 5-ounce baking dishes in a large roasting pan.

Heat cream, 1/4 cup sugar and vanilla bean to simmer.  Remove bean and scrape out seeds and return to cream.

In a large bowl, whisk together the egg yolks, salt and remaining sugar.  Temper eggs by slowly pouring a ladle full of cream into egg mixture whisking constantly.  Add a couple more ladles full then pour eggs into cream and whisk well.  Pour the mixture through a fine-mesh sieve set over a bowl.  Divide the mixture among 8 5-ounce ramekins and place in a large roasting pan.  Add boiling water to fill the pan half way up the sides of the ramekins.  Bake until the custards are just set around the edges, with a uniform jiggle (about 35 to 45 minutes).  If ramekins are deep rather than shallow, the longer cooking time may be required.

Transfer the ramekins to a wire rack and let cool to room temperature.  Cover with plastic wrap and refrigerate for at least four hours or up to three days.  Just before serving, sprinkle 1 1/2 tablespoons sugar evenly over the surface of each custard.  Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns.  Serve immediately.