Creme Brulee - cooking recipe

Ingredients

2 1/2 cups heavy cream
1 None vanilla bean, split and seeds scraped
7 None egg yolks
1/4 cup granulated sugar
1/2 cup demerara or turbinado sugar

Preparation

Preheat the oven to 250\u00b0F. Arrange six 1 1/2-cup ramekins on large baking dish lined with a cloth.
Place cream and vanilla in a medium saucepan on medium heat. Bring almost to a boil.
Meanwhile, whisk yolks and sugar in a large bowl until thick and pale. Gradually pour in hot cream mixture, whisking constantly.
Return mixture to clean saucepan. Cook on low heat 10-12 mins, stirring constantly until thick enough to just coat the back of a wooden spoon (be careful not to overheat or mixture will curdle). Divide custard among ramekins. Pour boiling water into baking dish to come halfway up sides of ramekins.
Bake 20-25 mins until almost set and slightly wobbly in center. Remove ramekins from baking dish. Cool slightly on a wire rack.
Refrigerate until chilled. Just before serving, sprinkle custards with an even layer of demerara sugar. Using a kitchen blowtorch, drag the flame back and forth over the sugar until caramelized.