Michael Symon makes a classic dessert.
VANILLA BEAN CREME BRULEE
2 cups heavy cream
1 vanilla bean
4 large egg yolks
1/2 cup sugar (plus more for topping)
Preheat oven to 325ºF.
Place 6 ramekins in a 9×13-inch roasting pan.
In a heavy-bottomed saucepan over medium heat, add the cream. Split each vanilla bean in half lengthwise and scrape the seeds into the cream along with the pods. Bring to a simmer and steep for 1-2 minutes before removing the pods and discarding.
In a large bowl, add the egg yolks and sugar and whisk until pale and fluffy.
Temper the egg mixture into the hot cream by ladling 1/4 cup of the hot cream into the eggs and whisking to combine. Whisk in another ladle of hot cream and pour the egg mixture back into the pot. Whisk to thoroughly combine and then ladle into the ramekins, allowing the liquid to fill 3/4 of the way up the sides.
Pour enough hot water into the pan to come halfway up the sides of the ramekins. Place in the oven to bake for 30-40 minutes, until the centers are set but slightly “jiggly”. Remove from the water bath to cool, then refrigerate for several hours before serving.
To Serve: Preheat broiler.
Gently dab the tops of the custard with a paper towel if there is any condensation formed. Sprinkle the surface evenly with sugar. Clean the rim of each ramekin. Place under the broiler for 3-4 minutes, until the sugar is caramelized and crisp. Alternatively-use a kitchen blow torch to brulee the tops.
Tip: Make the creme brulee in advance then sprinkle with sugar and torch before serving.