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INGREDIENTS:

1 quart heavy cream

1 vanilla bean, split and scraped

1 cup of vanilla sugar (I didn’t have any so I substituted it with 6 ounces of vanilla extract and 10 ounces of sugar) same thing right?

6 large egg yolks

2 quarts hot water

Preheat the oven to 315 degrees, put the cream into a sauce pan, split the vanilla bean down the middle and scrape the insides in and set to medium high heat and bring to boil. Set for 15 minutes and let cool. While that’s cooking, whisk together sugar and egg yolks until blended. Add the cream while mixing. Then pour into ramekins and place them on baking pan. Pour hot water into the pan so it comes halfway up the side of the ramekins, preventing the cream from sticking. Bake until Creme brûlée is set but still a lil giggly in the center, about 55 minutes. Remove them and refrigerate for at least 2 hours prior to browning the top. Generously sprinkle sugar evenly across the top. Using a torch melt the sugar until it hardens to form a crispy top. Allow to set for at least 5 minutes before YA ENJOY!