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Creme Brulee



So I told you I got a blow torch for Christmas (when I mentioned this to my friend, she thought I was taking up a new hobby). Well I decided it was time to break it out and give it a test run. I had this recipe for ages. I don't know where I got it from - ripped from some magazine.
Ain't she a beauty?
Creme Brulee (I can't figure out how to do the fancy accent marks but you get the idea)

1 vanilla bean
1 c milk
1 c heavy cream
2 eggs
2 egg yolks
1/3 c sugar
Raw sugar 

Slit open the vanilla bean and place it in a saucepan. Add milk and heavy cream. Heat until little bubbles appear at the edge of the pan. Remove from heat.

In a bowl whisk the eggs and egg yolks together. Add some of the hot milk mixture into the egg mixture. Whisk this mixture back into the saucepan. Over low heat, heat about 7-10 minutes until the mixture coats the back of the spoon (about 165 degrees).

 Divide evenly among ramekins. Place ramekins in a 13x9 pan or roasting pan. Pour hot water around the ramekins until it is halfway up the side.

Bake at 325 for 18-22 minutes. They should appear set but a little jiggly in the middle.
Check out the MacGyver-ed* tongs
Remove from pan (tongs wrapped in rubber bands does this safely). Cool completely and refrigerate until ready to serve.

Sprinkle raw sugar over each ramekin. Use blow torch or place under broiler until sugar is melted and light brown. Cool slightly and serve.
Got a little carried away with the one on the right
The Sous Chef said he thought this could have been set a little firmer. I don't know; I enjoyed it but he's the Creme Brulee expert. It was easy enough to make and I definitely liked that you didn't use so many egg yolks (you know those pesky left over egg whites). I'm willing to forgive the degree of setness (is there such a word?) because the flavor was spot on! I haven't quite mastered the blow torch yet. Guess I'll just have to make some more to perfect my talents! What a sacrifice.

*If you don't know who MacGuyver is, go to youtube and check him out.
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