Vanilla Bean Crème Brulèe
1 vanilla bean
8 egg yolks (55g eggs)
1/2 cup sugar (125ml)
Split and scrape vanilla bean. Heat cream and vanilla, just to boil. Let it stand for 2 minutes.
Combine yolks and sugar. Do not incorporate any air. Ladle cream onto yolks and sugar and slowly mix with a wooden spoon. Strain and pour into cups.
Bake in a bain marie with lid on for approximately 1 hour at 160°C. Cool overnight.
To serve place 1 1/2 teaspoons of sugar on top of each brulèe and torch until a dark caramel forms. Allow to cool for 2 to 3 minutes before serving.