Creme Brulee

Creme brulee
Prep time 15 minutes .
Cooking time.
One hour.
Ingredients.
1 quart heavy cream.
1 vanilla bean,split and scraped.
1 cup vanilla sugar, divided.
6 large egg yolks  .
2 quarts hot water.
Direction
preheat oven to 325 degrees Fahrenheit.
Place the cream,vanilla bean, and inflation into a medium saucepan and set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserved for some other time.
One medium bowl, whisk together half a cup sugar and egg yolks until well blended and is just starting to lighten in color.
Add the cream , a little at a time, stirring continuously. Pour the liquid into 6 (7 to 8 ounce) ramekins.Place a ramekins into a large cake pan or roasting pan. Pour enough hot water into the pans that it comes halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least two hours and up to three days.
Remove the creme brulee from the refrigerator at least 30 minutes prior to browning the sugar on top. Divide the remaining half cup vanilla sugar equally among the six dishes and spread evenly on top. Using a torch melt the sugar and form crispy top. Allow the creme brulee to sit for at least five minutes before serving.
I truly hope you enjoy this desert!
Eat, love and enjoy life!
Much love,
Chef B.