Crème Brûlée with Vanilla

Ingredients

• 1 cup heavy cream
• 1 cup light cream
• 3 eggs
• 1/2 cup sugar, divided
• 1/8 teaspoon fine salt
• 1 1/2 teaspoons vanilla

Instructions

1. 1

   Heat oven 300F. Place a cloth napkin over the bottom of a roasting pan. Place 4 (5-inch) brulee dishes or 6 ( 6 oz) ramekins in the roasting pan leaving space between each dish.

2. 2

   Boil water in a tea kettle or a pan with a spout.

3. 3

   In a saucepan, bring the heavy cream and light cream just to a simmer. (you should see whisps of steam).

4. 4

   In a medium bowl, whisk eggs, ¼ cup sugar, salt and vanilla. While gently whisking, very slowly pour hot cream mixture into the egg mixture until combined.

5. 5

   Strain mixture into a large measuring up or bowl with a spout. Divide mixture evenly among brûlée dishes or ramekins. Place in prepared pan.

6. 6

   Pour hot water into roasting pan until it comes up half way the sides of the dishes.

7. 7

   Bake 25 to 35 minutes or until custards are set but still quiver in center.

8. 8

   Remove from water bath and cool. Chill in the refrigerator for at least 2 hours.

9. 9

   Can be made 2 or 3 days in advance at this point.

10. 10

    Just before serving sprinkle tops evenly with remaining sugar.

11. 11

    Using a kitchen torch melt the sugar.