Crème Brûlée

Preheat oven to 375 F. In a medium sized saucepan bring the milk to boil with the vanilla bean seeds and the pod as well. When it hits a boil, remove pan from the stove and add the cold cream. Stir to combine.

Beat together the egg yolks and the sugar in a medium sized bowl then rapidly whisk it into the cream mixture. Stir well and remove the vanilla bean pod.

Evenly pour the mixture into six 4-inch diameter ramekins. Take a roasting pan and put your ramekins into it. Add water into the roasting pan so that it goes about halfway up the sides of the ramekins.

Bake for 25-30 minutes at 375 F. Carefully remove the pans from the oven and remove ramekins from the water. Allow them to cool down to room temperature then refrigerate for 2 hours.

Before you jump in and eat it … Sprinkle with some sugar on top and use a baking torch to caramelize the sugar. Otherwise, you can broil it in the oven for 4 minutes.

Recipe slightly modified from the French book ”Cafe Gourmand” by Sandra Lucchini and Stéphane Glacier. Even if you do not read French, look it up, the pictures are really mouth-watering.