Very Vanilla Crème Brulee
1 quart heavy cream
1 vanilla bean, split and scraped
½ teaspoon of vanilla extract
1 cup sugar, divided
6 large egg yolks
2 quarts hot water
Preheat oven to 275 degrees Fahrenheit
Place the cream, vanilla extract, vanilla bean and its 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 ½ cup sugar and the egg yolks until well blended and it just starts to lighten in color.
Add the cream a little at a time, stirring continually.
Pour the liquid into 6 (7 to 8-ounce) 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 crème brulee is set, but still trembling in the
center, approximately 60 to 75 minutes at 375 degrees
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours
Divide the remaining 1/2 cup vanilla sugar equally among the 6
dishes and spread evenly on top.
Using a torch, melt the sugar and form a crispy top.
Allow the crème brulee sugar to become hard before serving.