Creme Brulee

The children got  me this great torch for Christmas last year. They knew I had in mind to try and make Creme Brulee.
Well that's just when Bob found out his cholesterol levels were through he roof!!! Needless to say...Creme Brulee was on the "Forbiden Foods" list!

Well, tonight we are having dinner at our friends the Watts, and I offered to bring dessert...Yes! You have guessed right!!! Creme Brulee!!!!!
And...No, I am not trying to kill Bob! His levels are much better now, and he can indulge once in a while!!

This recipe was given to me by my friend Franck...The French chef at the West Dennis Yacht Club! Thanks!

Creme Brulee

Makes 10


1 qt heavy cream
1 vanilla bean
10 egg yolks
7 oz sugar
10 tsp sugar in the raw




Split the vanilla bean lengthwise and scrape the seeds
out with a knife. Put the bean and the seeds in a saucepan with the cream. Bring to a boil.

Mix the sugar and the egg yolks until it gets slightly lighter in color and a bit fluffy.

Add the hot cream to the sugar mixture and mix well.
Strain the custard through a sieve.

Fill 10 ramequins with the custard. Place them on a sheet pan and place in a 325F oven. Pour water at the bottom of the sheet pan, about halfway up the sides of the ramequins.
Bake until the custard is just set, about 45 minutes.

Let cool and refrigerate for a few hours or overnight.

Before serving, sprinkle with Sugar in the Raw and caramelize with a torch. Serve!


Notes:
You may choose a different flavor! Try Grand-Marnier, coffee, ginger...