Yield: 8 Servings

Ingredients

• 2 cups heavy cream
• 1 vanilla bean
• 3 egg yolks
• 1/2 cup sugar
• Brown sugar for topping

Instructions

1. Preheat the oven to 325 F.

2. Pour the cream into a saucepan. Split open the vanilla bean, scrape the seeds into the cream, and add bean. Bring to a boil and remove from the heat.

3. Meanwhile whisk together the yolks and sugar in a mixing bowl.

4. Remove the vanilla bean and gradually pour the warm cream into the egg mixture, whisking constantly.

5. Strain into 4 individual 4-ounce oven proof ramekins. Place the ramekins in a roasting pan and fill the pan with water halfway up the sides of the ramekins. Bake until set, approximately 1 hour. Let cool and then refrigerate.

6. To finish, preheat the broiler. Sprinkle brown sugar through a sieve over the tops of the custards. Place on baking tray and place under the broiler until the sugar melts and forms a golden brown crust. Serve immediately or chill.

Other Ice Creams, Crèmes and Mousses

Bailey's Mousse
Chocolate Mousse
Chocolate Mousse with Raspberries
Crème Brûlée Stuffed Pears
Crème Caramel
Ginger Flan
Lychee Ice Cream
Vanilla Ice Cream
Vanilla Mousse Meringues

Tip

Crème Brûlée Variations