Yield: 1 Servings
|½ cup||Light brown sugar|
|1½ cup||Half and half|
|1||Vanilla bean; split lengthwise|
How to Prepare: Preheat the oven to 300 F. Spread the brown sugar on a baking sheet and place in the oven for 10 minutes to dry. Remove from the oven and press through a sift. Heat the half-and-half and vanilla bean in a saucepan until it just begins to boil. Set aside.
Whisk the sugar, whole eggs, and yolks, in a large bowl until just combined (do not overmix). Slowly temper the hot half-and-half into the egg mixture.
Return the mixture to the saucepan and stir over low heat until it coats the back of the wooden spoon.
Divide the custard among 4-6 shallow Creme Brulee molds. Bake in a water bath for 35-40 minutes, until the sides are set and the center jiggles or a skewer comes out clean.
Chill at least 8 hours or overnight.
Preheat the broiler. Sprinkle the brown sugar over the custards completely covering the top. Place each dish under the broiler until caramelized.
Posted to recipelu-digest Volume 01 Number 472 by "bunny" <layla696@...> on Jan 7, 1998