Ruscona - Shine

Ingredients:
- 1 quart heavy cream
- 1 vanilla bean, split and scraped
- 1 cup granulated sugar
- 6 large egg yolks
- 2 quarts hot water
- Extra sugar for caramelizing tops

Preheat your oven to 325°F (162°C).

Combine cream and vanilla bean (including pods) in a saucepan over medium heat. Bring to a boil, then remove from heat and let sit for 15 minutes to infuse.

In a separate bowl, whisk together 1 cup sugar and egg yolks until well blended and it starts to lighten in color.

Remove the vanilla bean from the cream and gradually add the cream to the yolk mixture, stirring continually.

Pour the liquid into six ramekins. Place the ramekins in a large baking pan and pour hot water into the pan until it comes halfway up the sides of the ramekins.

Bake for 45 to 50 minutes, until the custard is set but still trembling in the center.

Remove from oven and refrigerate for at least 2 hours.

Before serving, sprinkle about 2 teaspoons of sugar over each custard. Use a torch to melt the sugar and form a crispy top.

Allow the Crème Brûlée to sit for a few minutes before serving to let the caramelized top harden.