Vanilla Bean Creme Brulee

• 1 vanilla bean
• 2 1/2 cups heavy cream
• 8 egg yolks
• 1/4 superfine sugar
• 3 tablespoons confectioner's sugar

1. Preheat oven to 350.
2. Split Vanilla bean lengthwise and place in a saucepan.
3. Add cream to pan and bring almost to a boil. Take off heat and let stand for 15 minutes to allow vanilla flavor to develope, then remove vanilla bean.
4. Scrape seeds into cream and discard the vanilla bean casing.
5. Using a fork, mix together egg yolks and sugar.
6. Reheat the cream then gradually mix into the egg mixture. Strain back into a saucepan.
7. Place 6 ovenproof ramekins into a roasting pan, divide the custard between the ramekins, then pour warm water into the pan so that it comes halfway up the side of the ramekins.
8. Bake for 20-25 minutes, or untill just set. There should be a little softness at the center.
9. Leave dishes to cool in the water, then remove them and refridgerate for minimum of 3-4 hours.
10. roughly 25 minutes before serving, sprinkle tops with confectioners sugar and caramelize using a blow torch.
11. Leave at room temperature.

vanilla bean, heavy cream, egg yolks, sugar, sugar

Taken from www.food.com/recipe/vanilla-bean-creme-brulee-436227 (may not work)