creme brulee

By far one of my all time favorite desserts, this is a simple recipe that works like a charm. This recipe is from Dallas Dish, the Junior League book I helped to create. Another great thing about this recipe is that it makes 12 desserts, and has a couple of flavor variations, it is easily cut in half if you don't have a crowd or split the mixture prior to adding the flavorings and make two different flavors. I have done both with absolute success. I, as usual, have made one small change to the recipe in the book, it is listed below. Note: Please use the BEST ingredients you can find/afford, when a recipe has so few ingredients it makes such a difference.

Ingredients
4 Cups Heavy Cream, Chilled
2/3 Cup Granulated sugar
Pinch of Salt
12 egg yolks, I use high quality eggs
1 tsp. vanilla extract, I use a vanilla bean*
1/4 Cup Turbinado or large grain sugar for dusting, I also use regular granulated
12 4 ounce ramekins

Variations:
White Chocolate:
8 ounces White Chocolate, chopped

Praline:
1 1/2 tsp. Praline liqueur
12 Pecan halves, toasted


Directions
Preheat oven to 300 degrees, move oven rack to lower third of oven. Prepare a baking dish that fits 12 ramekins or two with 6 ramekins each. Place a tea towel in the bottom of the baking dish and place ramekins on top. Bring a large teapot of water to a boil. This will be used to pour into the baking dish for a water bath.
Separate egg yolks into a mixing bowl and whisk, set aside.
In a small saucepan bring 2 cups of the cream, 2/3 c.sugar, vanilla bean and salt to a temperature of 155 over medium heat, stirring constantly. Remove from heat, stir in remaining cream and fish out the vanilla bean. Slowly stir warm mixture into the egg yolks while whisking. Split the bean with a sharp knife, scrape seeds, add them to the custard and mix well.
Pour an equal amount of custard into each ramekin and place baking dish on the oven rack. With the oven open, pour enough boiling water into the baking dish to reach 2/3 of the way up the sides of the ramekins. Bake 30-45 minutes. The centers should be set but show no color.
Remove ramekins to a wire rack to cool. Once the ramekins are at room temperature, place on a large baking sheet and cover with plastic wrap to refrigerate. Refrigerate at least 2 hours. This can be done up to 2 days ahead.
Remove custards at least 30 minutes prior to serving. Just before serving, blot any moisture from top of custard and dust with 1-2 teaspoons of sugar and caramelize the sugar using a kitchen torch or under your broiler. Watch carefully to prevent burning.
For the variations, add the flavoring to scalded milk and stir to incorporate. Be certain to melt and combine the chocolate completely. To garnish the praline, place a toasted pecan halve on the melted sugar before it hardens. Have fun with it and invent your own flavors!