Crème Brûlée

**Special Equipment: Shallow 8-10 ounce oval ramekins**

1. Spread the brown sugar on a small baking sheet. Place, uncovered, in a dry spot for at least 24 hours, or until the sugar is quite dry. Push through a fine sieve. Set aside.

2. Assemble all of the ingredients.

3. Preheat the oven to 350 degrees F.

4. In a medium-sized saucepan, heat the cream and split vanilla bean over medium heat for 3 minutes, or until just warm.

5. In a bowl, whisk together the granulated sugar and egg yolks. When well blended, whisk in the warm cream. Strain through a fine sieve into a bowl.

6. Divide the mixture among 6 eight-ounce shallow oval ramekins. Place the ramekins in a shallow roasting pan and add enough hot water to come halfway up the side of the ramekins. Bake for about 30 minutes, or until set and a knife inserted in the center comes out clean. The custards will still be soft; do not overbake.

7. Transfer the custards to wire racks to cool for at least 30 minutes.

8. Preheat the broiler.

9. Spoon the brown sugar into a fine sieve and sprinkle evenly over the tops of the custards. Broil for about 15 seconds to melt and burn the sugar topping. Watch carefully to prevent charring. Serve immediately.