Vanilla Bean Crème Brulée

Instructions

• Step 1: Preheat recteq to 375°F.
• Step 2: In a small sauce pot, add the heavy cream. On a small cutting board, slice the vanilla bean in half lengthwise and use the back of a knife to scrape out the small bean seeds into the small sauce pot with the heavy cream.
• Step 3: Place the heavy cream and vanilla bean mixture in the recteq to warm.
• Step 4: In a medium sized mixing bowl, combine the egg yolks and sugar. Whisk well until light and frothy.
• Step 5: Once the cream is hot (+160°F), add small amounts to the egg mixture and mix well. Continue until all the cream has been added to the eggs. Strain the mixture after.
• Step 6: Fill the ramekins 2/3rds of the way full. Add the ramekins to a baking tray about the same height as the ramekins.
• Step 7: Add the pan to the recteq and fill the sides of the pan with hot water about 2/3rds up the ramekins. This will create a water pan giving the custard the perfect environment to the cook in.
• Step 8: Allow the custard to cook for 35-40 minutes until set. Then remove and allow the custard to cool on the counter for a few minutes before placing in the fridge to chill for 4-6 hours.
• Step 9: To serve, top each custard with about 1 teaspoon of sugar and brulée with a torch to create an even, caramelized sugar topping.