Vanilla Bean Creme Brulee - cooking recipe

Ingredients

1 vanilla bean
2 1/2 cups heavy cream
8 egg yolks
1/4 superfine sugar
3 tablespoons confectioner's sugar

Preparation

Preheat oven to 350.
Split Vanilla bean lengthwise and place in a saucepan.
Add cream to pan and bring almost to a boil. Take off heat and let stand for 15 minutes to allow vanilla flavor to develope, then remove vanilla bean.
Scrape seeds into cream and discard the vanilla bean casing.
Using a fork, mix together egg yolks and sugar.
Reheat the cream then gradually mix into the egg mixture. Strain back into a saucepan.
Place 6 ovenproof ramekins into a roasting pan, divide the custard between the ramekins, then pour warm water into the pan so that it comes halfway up the side of the ramekins.
Bake for 20-25 minutes, or untill just set. There should be a little softness at the center.
Leave dishes to cool in the water, then remove them and refridgerate for minimum of 3-4 hours.
roughly 25 minutes before serving, sprinkle tops with confectioners sugar and caramelize using a blow torch.
Leave at room temperature.