Shaw’s Crème Brûlée
Makes: 10-4 oz. Brulee’s
4 cups Heavy cream
½ vanilla bean, split, scraped
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.