2 cups (500 ml) 35% cream

• 1/2 vanilla bean or
• 1 teaspoon (5 ml) vanilla extract

With the rack in the middle position, preheat the oven to 170 °C (325 °F).

Pour the cream into a saucepan. Split the vanilla bean in half lengthwise. With the tip of a knife, scrape the vanilla seeds and drop them into the cream with the pod. Gently heat the cream for 5 minutes to infuse with the vanilla. (If you are not using a vanilla bean, add the vanilla extract to the hot cream). Remove the pod.

In a bowl, promptly beat the egg yolks with the sugar until smooth. Gradually add the hot cream, whisking continuously. Pour into four to six 125 ml (1/2 cup) ramekins.

Prepare a water bath: place a cloth or baking mat (Silpat) at the bottom of large baking dish. Place ramekins on the mat and pour hot water halfway up the ramekins. Bake for about 45 minutes or until the edges of the custard have set. The centre will still be slightly wobbly.

Remove from the water bath. Let cool then refrigerate until completely chilled, about 4 hours. At this stage, the custard can keep in the refrigerator for up to 3 days.

Just before serving, cover with a thin layer of sugar and caramelize quickly (see note below). Serve immediately.

In Recipes-list.com we have selected the most viewed recipes from category - Cream Desserts Mousses And Meringues . Enjoy the best recipes specially selected for you! Creme Brulee (2) is the right choice that will satisfy all your claims.