2 ½ Cups Heavy cream 1 vanilla bean split and scraped 1 cup vanilla sugar, divided 6 eggs yolks
Preheat oven to 300 degrees F
Method: Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy. Pour heavy cream into a saucepan, over low heat stirring constantly.. allow it to come almost to a boil, remove from heat and "temper" egg yolks. Combine yolks to rest of the cream, combine completely. Allow to cook for about 2-3 minutes.. until the cream coats the back of a spoon… Pour into ramekins. Bake in water bath for 45 minutes.. remove from oven ..allow to cool..place in refrigerator 1 hour or overnight.
BLOW TORCH: On cooled custard .. sprinkle sugar on top.. using the torch.. turn crème brule melting the sugar on top..be careful NOT to let torch stay in one spot on sugar or it will burn