Thanks: Bob Rowe, Classic Events Catering, 367-7118
4 cups heavy cream 1/2 vanilla bean split length wise, or 1 teaspoon vanilla extract 10 egg yolks 1 cup sugar plus 1/4 cup for topping Combine yolks and 1 cup of sugar. In a heavy bottom pan heat heavy cream with the vanilla bean to a low simmer. Slowly pour the heated cream into the yolk and sugar mixture while whisking. Fill baking cups 1/2 inch with our mixture, place filled baking cups on baking pan. Then create a water bath by filling the baking pan half way up on the creme brulee cups with hot water. Bake 375 for 20 minutes, and chill well. When ready to serve dust the creme brulee with sugar and brown by using a torch or by placing the creme brulee on the top shelf of a broiler. Makes 9 servings.
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