CREME BRULEE

Yield: 6 Each
Egg Yolks 8 Each
Heavy Cream 1 Quarts
Sugar 3/4 Cup
Vanilla Bean 1/2 Each
Salt Pinch

1. In a mixing bowl, gently whisk egg yolks from fresh eggs, salt and add 1/3 cup of sugar Don't let it get too foamy.
2. In a sauce pan over medium heat add heavy cream, remaining sugar and vanilla bean (split in half length-wise a scrape seeds into cream).
3. Bring mixture to a simmer, but do not boil.
4. While whisking, slowly pour hot (but not boiling) cream mixture into egg mixture
5. Pour mixture through a single cheese cloth into another bowl.
6. Fill ramekins with custard and place on a sheet tray.
7. Fill sheet tray with warm water halfway up the side of ramekins.
8. Turn oven on to 325degF. Place sheet tray in oven and bake for 40-50 minutes.
9. Remove ramekins from sheet tray and cool for 30 minutes. Refrigerate for at least 2 hours.
   
   CARAMELIZED SUGAR GLAZE

   (The final touch to the perfect Creme Brulee)

   Sugar (Beet or Brown) 1/4 Cup
   Yield: 6 each
   Special Equipment: Blowtorch (household or industrial) and butane fuel
   

   1. Sprinkle a pinch of sugar over entire surface of custard.
   2. Take flame of blowtorch and pass evenly over sugar surface until sugar is caramelized as a hardened coating with a brownish hue (take care not to burn sugar or custard).
   3. Add a second thin layer of sugar over the first,
      repeat step 2.