Creme Brulee

Ingredients:

4 qt        heavy cream
26 ea     egg yolks
21 oz     vanilla sugar
2 ea       vanilla beans, split & scraped

Method:

Split and scrape vanilla beans into milk and bring just to boil. Turn off heat and let stand for 10 minutes. Beat yolks until pale yellow, 2 minutes. Add sugar and mix well. Heat cream again but just before it boils, add cream slowly to egg and sugar stirring to dissolve all sugar. Pass through a chinois or other fine mesh strainer and taste. Ladle mixture into ramekins ¼ inch from top, place into a water bath. Cook at 300 degrees for about 1 hour, covered with foil.

When cool, sprinkle with “Sugar in the Raw” and melt sugar with a butane torch flame until sugar caramelizes to a golden amber color.