Vanilla Crème Brulée

Ingredients

• 2 cups heavy or light cream, or half-and-half
• 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
• 5 egg yolks
• ½ cup sugar, more for topping

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    462 calories; 38 grams fat; 23 grams saturated fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 28 grams sugars; 3 grams protein; 178 milligrams cholesterol; 43 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat oven to 325 degrees. In a saucepan, combine cream and vanilla bean and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
2. In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for about 30 minutes, or until centers are barely set. Cool. Ramekins can be wrapped tightly and refrigerated for a couple of days.
3. When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.