Va-Va-Vanilla Bean Creme Brulee

• 2 cups Heavy Cream
• 1/3 cups Sugar, Plus More For Sprinking On Top
• 1-1/2 Tablespoon Vanilla Extract
• 6 whole Egg Yolks
• 1/2 whole Vanilla Bean, Seeds Removed From The Pod
• Optional Garnish: Ice Cream And/or A Mixture Of Fresh Cut Berries

1. Note, this is best if the prep is done the night before.
2. 1. Preheat oven to 325 degrees F.
3. 2. Combine cream, 1/3 cup sugar, and vanilla in a microwavable bowl, and microwave for 2 minutes. You can also do this in a saucepan on the stovetop over low heat. Just heat it for a few minutes until just slightly warm. Then remove the mixture from the heat. Beat egg yolks and then stir into the warm cream mixture, along with the vanilla bean seeds.
4. 3. Pour evenly into 5 individual serving sized ramekins. (Don't be afraid to use hodge-podge sized ramekins and custard dishes, so long as they are oven safe. They will all bake evenly if the depth of the dishes are similar. I was worried for a little bit, but they came out just perfect.) Place the ramekins in a baking dish filled about halfway up the sides of the ramekins with heated water. Bake in the 325F oven for about 45 minutes, or until a knife inserted in the middle comes out clean.
5. 4. Remove the ramekins from the baking dish, and let cool for about 20 minutes. Place them in the refrigerator and let chill overnight.
6. 5. When they are ready to be served, remove from the refrigerator, sprinkle sugar (to taste) on each of the custard tops. Be sure to evenly coat the top with a thin layer of sugar. Then either use a torch and caramelize the sugar, or place under the broiler for about 7-10 minutes until the sugar coating bubbles and turns slightly golden brown.
7. 6. Serve with fresh fruit, ice cream, or all by itself! It is delicious!

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

Taken from tastykitchen.com/recipes/desserts/va-va-vanilla-bean-creme-brulee/ (may not work)