Creme Bulee (Culinary Institute of America)

1 1/2 quart heavy cream
1/2 vanilla bean (or 1 tsp vanilla extract)
8 oz sugar
10 oz egg yolks (1 1/4 cups, or 18 egg yolks)
sugar, for crust

Combine the cream, vanilla bean, and half of the sugar in a heavy bottemed stainless steel saucepan and bring to a boil. Stir often to avoid scorching.

Whisk together the remaining sugar and the egg yolks in a stainless steel bowl. Temper the egg mixture into the milk mixture and strain through a fine sieve. Fill 12 ramekins 7/8 full and place them in a water bath.

Bake in a 325 oven until just barely set, about 45 minutes. Let cool in the water bath. Remove, wipe the bottoms of the ramekins, and refrigerate overnight.

The custards are ready to be garnished and served at this point, or they may be stored, tightly wrapped, under refrigeration for up to 2 days.

To prepare for service (straight form the oven), set the ramekins in a pan filled with ice and cover the surface lightly with sugar. NOTE: If taken from the refrigerator, no need to put in ice. Caramelize under the broiler and serve at once.

Makes 12 5oz portions.

Recipe Submitted by Kathryn Myers (RS Cooking Class)