Watch as I Brulee this Creme!

Well, this is my first attempt at making my very own Creme` Brulee.  I had once done this with my brother back in Louisiana and now get my chance to wield the flame!

So I gathered the supplies, grabbed a recipe from one of my all-time favorite's Alton Brown and departed on this one-way journey to tasty town.  Because its 4 6oz. ramekins I had to reduce the recipe by half (shown below for 24oz. of Creme Brulee batter).

• 2 cups Heavy Cream
• 1/2 Vanilla bean, split and scraped
• 1/2 cup vanilla sugar, divided
• 3 large egg yolks

I preheated the oven to 325 degrees F and tossed the Heavy Cream in a sauce pan on a medium-high fire.  I cut the vanilla bean in half, then split the half down the middle by starting a cut then leaving the knife planted into the wooden cutting board and pulling the bean. Then using the spine of the knife (the back dull part for you laymen) then tossed all the scraped out innards and bean casing into the heavy cream.  Once the heavy cream came to a boil I removed the pan from the fire and let it cool for 15 min.  While that was happening I leisurely de-yoked the eggs and put 3 large egg yokes into a bowl then fed the whites to the dog.  Then adding 1/4 cup of sugar to the yokes I whisked furiously until it became a pale color.  by this time the new vanilla creme is ready for action so I took the vanilla bean casings out and patted them dry with a paper towel so they could be tossed into a jar with some sugar (the other 1/4 cup or more) and let it sit.  After tempering the egg yokes with the creme by slowly introducing it and whisking it eventually got all mixed in.  I then poured it into the ramekins and tossed it into the water bath before introducing it to the oven for 45 minutes.

I wish I would have taken more pictures but I was too distracted with other things going on.. it was a crazy day!  I was getting all this ready early cause they have to sit in the fridge for at least 2 hours after baking for 45 min.

They came out AMAZING!

I grabbed some of this yummy vanilla sugar and sprinkled about a half a tablespoon on top of each evenly

With a torch and small circular motions it Brulee'ed quite nicely to a hard sugary crust!

YUM!!  Make sure you let it rest for a few minutes before serving!

I can't wait to try some chocolate creme brulee now! I'm going to come up with some other fun uses for this torch, cause that was just too fun.. hehe..