Decadent Creme Brulee

• 3 cups whipping cream
• 1 vanilla bean
• 8 large egg yolks
• 1/2 cup plus 6 heaping teaspoons sugar

1. preparation:
2. Preheat oven to 325u0b0F. Place cream in heavy medium saucepan. Split the vanilla bean lengthwise with a sharp paring knife. Scrape in seeds from vanilla bean; then add bean pod. Bring to simmer over medium heat. Whisk yolks and 1/2 cup sugar in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk vigorously until yolk mixture is pale yellow and hot to touch, about 3 minutes. Gradually whisk in hot cream mixture (I like to put it though a sieve); discard vanilla bean.
3. Divide cream mixture among six 1 cup ramekins or custard cups. Arrange dishes in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes. Bake custards until almost set in center and light golden on top, 35-45 minutes. Remove custards from water; refrigerate overnight.
4. Sprinkle 1 teaspoon sugar atop each custard. If you have a small kitchen torch, set it at medium flame and run flame over sugar until it gets brown and caramelized. If you don't have a kitchen torch, place dishes on small baking sheet and place in preheated broiler. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes.

whipping cream, vanilla bean, egg yolks, sugar

Taken from www.epicurious.com/recipes/member/views/decadent-creme-brulee-1269743 (may not work)