Crème Brûlée

• 1/2 cups Light Brown Sugar
• 4 cups Heavy Cream
• 1 whole Vanilla Bean, Split
• 1/2 cups Plus Two Tablespoons Granulated Sugar
• 6 whole Large Egg Yolks

1. **Special Equipment: Shallow 8-10 ounce oval ramekins**
2. 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.
3. 2. Assemble all of the ingredients.
4. 3. Preheat the oven to 350 degrees F.
5. 4. In a medium-sized saucepan, heat the cream and split vanilla bean over medium heat for 3 minutes, or until just warm.
6. 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.
7. 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.
8. 7. Transfer the custards to wire racks to cool for at least 30 minutes.
9. 8. Preheat the broiler.
10. 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.

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

Taken from tastykitchen.com/recipes/desserts/creme-brulee-2/ (may not work)