Burn, Baby, Burn

I was craving some creme brulee this weekend (literally burnt creme in French), so there was no choice but to bring out the blow torch and undust the ramekins sitting in the back of the cupboard.  I'm sharing with you Alton Brown's easy recipe.  It's amazingly simple to make and there really isn't that many ingredients.  If you think of it, creme brulee is just a fancy name for vanilla pudding/custard. :)  So here you go, and burn away!

Preheat oven to 325º

6 medium sized ramekins
1 baking pan that will hold all six ramekins and deep enough to hold water

1 qt heavy cream
1 vanilla bean
6 egg yolks
1 c sugar, divided
2 qt hot water

Scrape the vanilla bean to get the seeds out and add to medium saucepan along with the whole bean.  In the saucepan over medium heat, bring cream and vanilla to a boil.  Cover mixture, let it sit for 15 minutes and strain out the vanilla bean.

In a bowl, beat yolk and 1/2 c sugar until fully incorporated and it turns lighter in color.  Whisk in a little of the cream to the eggs to temper so the eggs don't curdle.  Continue adding cream a little at a time until it is fully mixed.  Pour mixture into ramekins and place into baking pan.  I usually pull out one of the oven racks halfway so I can place the baking pan on it.  Next, pour the hot water into the pan until it comes up the sides of the ramekins halfway.  Bake for 40-45 minutes until the creme brulee is set but still  trembling in the center.  Remove ramekins from pan and chill in refrigerator for at least 2 hours and up to 3 days.

When ready to serve, remove creme brulee 30 minutes before browning sugar.  Divide the other 1/2 c of sugar equally between the 6 ramekins and spread evenly.  Using a torch, brown the sugar until it forms a crispy layer.  Wait 5 minutes before serving.  If you don't happen to have a torch laying around the house just put the dishes under the broiler for a few minutes.

Garnish with berries, if desired.  I like mine plain just fine :)  Enjoy!