Crème Brûlée

heavy cream --- 475 grams

sugar --- 85 grams

scraped and split vanilla bean --- 1/2 bean (can use vanilla extra)

yolks --- 100 grams

• combine cream, sugar, and vanilla bean in a pan and bring to a simmer. whisk yolks in a bowl and temper with hot mixture. strain through chinoise or fine strainer and skim foam from surface if necessary.

• pour the custard mixture into a shallow overproof dishes. remove excess foam with torch if necessary. bake in a water bath at 350 degree until set.

• cool and place in freezer about 1 hour or overnight.

• cover tops of custard with 1/8 inch layer of granulated sugar. caramelize with torch.