Creme Brulée (Last Supper- Year Three: Volume 1; April, 2012)

Prep time: 25 min
Cook time: 45 min
Chill time: 2 hours (up to 3 days)
Ready in: 3 hours, 10 min
Serves: 8

Ingredients:
1/2 c. whole milk
1 1/2 c. heavy whipping cream
2/3 c. sugar
Pinch of salt

1 whole vanilla bean- split lengthwise, scraped
6 large egg yolks
1/4 c. white sugar

Directions:
- Place an oven rack slightly lower than center in oven

- Preheat oven to 300
- Whisk milk, cream, 2/3 c. sugar, salt, scrapings from vanilla bean, and split vanilla bean in a saucepan over medium heat until mixture just reaches a boil

- Remove from heat and set aside to cool, about 10 min
- Whisk egg yolks in a bowl for a few strokes

- Whisk in hot cream mixture about 1 T. at a time at first, whisking thoroughly before adding the next T.

- As yolk mixture becomes warmer, increase the amount of cream mixture you whisk in to about 1/4 c. at a time
- Strain cream through a fine sieve and spoon into 8 (4 oz.) ramekins

- Discard spent vanilla pod

- Set ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins
- Bake until desserts are softly set, about 40- 45 min

- Remove roasting pan and let desserts cool, in the water bath, to room temperature

- Chill in refrigerator at least 2 hours

- Sprinkle 1/2 T. sugar evenly over the top of each dessert

- Use a kitchen torch to lightly brown and caramelize the sugar until melted, about 1 min

- Move torch quickly to avoid burning

- Let caramelized topping cool for about 10 min, then serve

*Liz found recipe here