Vanilla Bean Creme Brûlée

12 Portions

• 1 qt. heavy cream

• 1/2 vanilla bean, halved

• 6 oz. Sugar

• 12 egg yolks, beaten

• Sugar for crust

1. Warm cream, sugar and vanilla bean to a boil.

2. Scrape vanilla pulp into cream mixture, discard bean.

3. Temper cream mixture into yolks.

4. Pour into individual ramekins or one large.

5. Bake in a hot water bath at 325 degrees until barley set. Check at 20 minutes - the crème should jiggle like jello and a toothpick should come out of the center clean.

6. Allow to cool in the water bath. Cover and refrigerate overnight.

7. To serve: sprinkle tops with a light coating of sugar and caramelize under the broiler.

Garnish with berries and serve at once.