Classic Creme Brulee

I happened to have both a vanilla bean and vanilla sugar around, so I went with this well-rated recipe from Alton Brown. If you don't have the vanilla bean or vanilla sugar, a substitute of regular white granulated sugar and some vanilla extract (1 1/2 - 2 tsp.) would work, as well. Be sure not to rush the cooking and cooling steps. Cooking time will vary based on the size of your ramekins. My smallish ramekins took the full 45 minutes in the oven. Finally, if you don't have a torch, you can place the ramekins under the broiler to brown up the sugar instead.

ingredients

1 quart heavy cream (4 cups/ 1000 ml.)
1 vanilla bean, split and scraped
1/2 cup vanilla sugar
6 large egg yolks

For water bath: 2 quarts hot water

For topping: 1/2 cup vanilla sugar

method

Preheat the oven to 325° F.

Place the cream, vanilla bean and it's pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup vanilla sugar and the egg yolks until well blended and it just starts to lighten in colour. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8 oz.) ramekins.

Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the centre, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Sprinkle the remaining 1/2 cup vanilla sugar among the 6 dishes and spread evenly on top (1/2 cup may be too much for smaller ramekins, so you may have some left-over). Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.