Directions

• pre-heated 350F oven
• Use a knife to split your vanilla bean (lengthwise in half). Scrape the seeds in the vanilla pods and place in your cream.
• In a medium-sized pot, add your cream (with vanilla) and over medium heat, bring to a steaming hot heat. Take off the heat and cover. Wait a few minutes before whisking into your eggs/sugar mixture.
• In a bowl, whisk the eggs and sugar until incorporated. After you’ve allowed your hot cream to cool a bit, pour into the bowl with egg/sugar mixture while whisking. Pass the mixture through a fine strainer to remove any cooked bits.
• Divide among eight 6.oz ramekins. Place in one large (or two smaller pans) and pour in enough boiling water into the pans to come halfway up the ramekin (this is called a “bain marie”).
• Place on the middle rack of your pre-heated oven for 30-35 minutes or until the centers still jiggle. Remove the ramekins from the water and let cool. Cover and place in the fridge for at least two hours.
• To serve with the “brulee” topping, sprinkle some white sugar on top and using your kitchen torch, melt and caramelize the sugar until a deep brown colour. Allow the ramekins to cool for a couple of minutes and serve with a spoon. Get cracking!