Creme Brulee

I have been wanting to make Creme Brulee ever since my husband bought me a mini torch. Previously, I had been using the one he has for his barbecuing which is huge and scary!

It seems like there are many recipes with varying amount of difficulty for making the Brulee. I found one I liked here, and tweaked it for my tastes! I think using real vanilla bean makes the difference! It is super creamy and yummy, and sooo easy. It is also Gluten Free so I shared with my Mother In Law and she loved it!

Depending on the size of your ramekins this makes from 4-6 servings

2 cups heavy cream

5 egg yolks
1/2 cup sugar
1/2 tbl vanilla extract
1/2 vanilla bean, sliced open and the seeds scraped out
extra sugar for caramelizing on the top (I used Vanilla Sugar)

Mix the cream, yolks, sugar, vanilla extract and vanilla seeds in a large bowl. Really mix it until well incorporated. I would let it settle a bit so the bubbles calm down

Pre-heat your oven to 300 degrees

Place ramekins in a large baking dish (you want to be able to pour water in half way up the side of the ramekins)

Fill each ramekin with the mixture, topping off as needed

Pour HOT water into the baking dish (half way up the side of the ramekins)

Bake for approximately one hour. Check for doneness and continue to cook if needed (knife should come out cleanly)

Chill overnight and place a layer of sugar on top of each ramekin and torch it till it turns light brown. You can also do this in the broiler, just keep an eye on it