Shaw’s Recipes from our kitchen to yours

Shaw’s Crème Brûlée
Makes: 10-4 oz. Brulee’s

4 cups Heavy cream
½ vanilla bean, split, scraped
Pinch salt
10 egg yolks
5 T. sugar
1 t. vanilla extract

Heat Cream with vanilla bean and salt until it just comes to a boil.
Whisk the yolks, sugar and extract in a bowl. Whisk in the hot cream. Strain.
Ladle the custard into the dishes and place on a flat cookie sheet. Place the sheet in a 325 oven and pour hot water around the ramekins, or until it comes about 1/3 of the way up the sides. Bake about 35-50 min or until the center is set.
Chill until ready to serve. Sprinkle each Brulee with about 1-2 T. sugar and burn with a torch.