Desserts
Classic Crème Brûlée

4 cups heavy whipping cream 1 whole vanilla bean, split in half lengthwise 7 egg yolks

3/4 cup sugar (for custard) 8 teaspoons sugar (for topping)

Preheat oven to 350F (175C).

In a large saucepan over high heat, combine the cream and vanilla bean and bring to a boil, stirring occasionally with a wire whisk to prevent sticking.

Meanwhile, in a large bowl, whisk together egg yolks and 3/4 cup sugar until well blended and smooth.

As soon as the cream begins to boil, immediately pour it in a slow, steady stream into the egg and sugar mixture, whisking constantly.

Strain the mixture through a fine-mesh sieve into 8 ramekins (3-1/2 inch diameter, 2-1/4 inches tall), dividing it evenly.

Place the ramekins in a shallow baking pan and pour in hot water to reach halfway up the sides of the ramekins. Bake in the center of the oven until the custard is set around the edges but moves slightly in the center when the ramekin is gently shaken, about 45 to 50 minutes. Remove from the oven, and remove the ramekins from the baking pan. Let cool completely, then cover and refrigerate overnight.

Preheat the broiler.

Sprinkle 1 teaspoon of sugar evenly over the top of each ramekin. Place them on a baking sheet and broil about 4 inches from the heat source until the sugar caremlizes, about 5 minutes.

Garnish with a kiwi or strawberry slice and serve immediately.

Notes

Makes 8 servings.