Crème Brûlée - cooking recipe

Ingredients

2 1/2 cups heavy cream
1 None vanilla bean, split lengthwise, seeds scraped
6 None egg yolks
1 cup granulated sugar

Preparation

Preheat oven to 300\u00b0F. Place 6 - 6 oz ramekins in a roasting pan.
Gently heat heavy cream, vanilla bean and vanilla bean seeds in a medium saucepan. Cook, stirring, over medium-low heat for 5 mins. Remove from heat and discard vanilla bean. Whisk together egg yolks and 1/2 cup sugar. Gradually whisk in hot cream then transfer to ramekins.
Add enough boiling water to roasting pan to reach halfway up sides of ramekins. Bake for 35 mins, or until firm. Remove from water, let cool then chill overnight.
To serve, preheat broiler. Sprinkle remaining sugar over top of custards. Broil for 1-2 mins, or until sugar melts and caramelizes.