Suzie's Q

Crème Bruleè

• 4C        Heavy cream
• 1           Vanilla bean split (or vanilla bean paste)    
• 8           Egg yolks
• 3/4C     Sugar, granulated, plus 2T
•              Turbinado sugar for glazing
•              Salt, pinch

Preheat oven to 300.  Cook the cream with the vanilla bean over medium heat just to simmer.

In a large heatproof bowl, blend the egg yolks and sugar using a wooden spoon.  Temper with cream mixture.  Add remainder of cream, stirring gently.  Strain into a large measuring cup.  Skim off any bubbles.

Arrange 8 shallow, 4 1/2 inch wide, ramekins in a water bath.  Slowly pour custard into the ramekins, filling almost to the top.  Place pan in center of oven and pour in enough hot water to reach halfway up the sides of the ramekins.  Cover the entire pan loosely with foil and bake for 1 hour or until the custards are firm at the sides but still slightly wobbly in the center.  Transfer ramekins to a wire rack and cool completely.  Refrigerate at least 3 hours and up to 2 days.

Before serving, remove any condensation by blotting with a paper towel.  Sprinkle a thin, even layer of turbinado sugar over the tops and caramelize with a torch or under the broiler.