Vanilla Crème Brûlée

Ingredients

• ½ vanilla bean, chopped into ¼ inch pieces
• 2 tablespoons sugar (for pulverizing with the vanilla bean)
• 1 cup heavy cream
• 1 cup half and half
• ¼ cup sugar
• Pinch of salt
• 5 large egg yolks plus 1 large egg
• ½ cup brown sugar (for caramelizing)
• ¼ cup sugar, pulverized until fine (for caramelizing)

Directions

1. Preheat oven to 325 degrees.
2. Pulverize the vanilla bean with 2 tablespoons sugar in a coffee grinder (or use 1 tablespoon pure vanilla added to the egg instead).
3. Warm the cream, half and half, and vanilla sugar in a saucepan over medium heat until steam just rises.
4. Whisk the egg yolks, egg, ¼ cup sugar, and salt together in a mixing bowl.
5. Temper the hot cream mixture into the eggs, strain into a measuring cup with a pour spout, and divide among six 4-ounce ovenproof ramekins.
6. Arrange the ramekins in a baking pan and carefully transfer the pan to the oven. Add hot water to the pan and bake the custard 35-45 minutes, or until just set — do not overcook.
7. Remove ramekins from the water bath, cool, then wrap loosely in plastic wrap.
8. For the caramel topping, combine ½ cup brown sugar and ¼ cup sugar, pulverized until fine in a food processor, then spread on the cooled brûlées and torch.