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Vanilla Bean Creme Brulee

Creme Brulee is very temperamental. It takes several tries to get this recipe down. Don't beat yourself up. This is also Austin's favorite dessert.

Prep
Cook
Serves 4people
Ingredients
1
cup heavy whipping cream
1/8
tsp salt
1
tbsp vanilla bean paste (or substitute for 1 T. vanilla extract)
3
large egg yolks
1/4
cup sugar
4
tsp sugar (for caramelizing)
Directions
1.
Preheat oven to 325.
2.
In a small pot over low heat, stir together whipping cream and salt.
3.
Heat until very warm, but not boiling.
4.
Remove from heat and stir in vanilla.
5.
Use electric mixer to beat egg yolks and 1/4 C. sugar until lightened (about 4 minutes).
6.
Divide mixture evenly among four, 5-6 oz. sized ramekins.
7.
Place ramekins in an oven safe baking dish.
8.
Fill dish with warm water until water is about halfway up the sides of the ramekins.
9.
Bake for 25-30 minutes, or until custard is set but center just barely jiggles.
10.
Remove ramekins from water and let cool for about 30 minutes at room temperature, then transfer ramekins to the fridge for at least 3-4 hours.
11.
Before serving, remove ramekins from fridge and sprinkle 1 tsp. of sugar evenly over the top of each custard.
12.
To caramelize the sugar, use a blow torch.

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