Crème Brûlée

ingredients

1
Bring cream, milk, and vanilla bean to a boil over medium-high heat. Remove vanilla bean with a slotted spoon. Reduce heat to low; keep warm.
2
Beat sugar and egg yolks at medium speed with an electric mixer about 5 minutes or until sugar dissolves and mixture is smooth. Add one-third milk mixture to yolk mixture; stir well. Stir in remaining milk mixture. Ladle mixture into six 3 1/2- by 2-inch ramekins.
3
Place ramekins into a 13- x 9- x 2-inch baking dish. Add warm water to dish to depth of 1 inch. Back at 275° for 50 minutes or until mixture is set. Allow custards to cool in water in pan on a wire rack.
4
Combine sugars in a small bowl. Sprinkle sugars evenly on tops of custards. Broil 5 1/2 inches from heat 5 to 8 minutes or until sugar melts, rotating once if necessary for even cooking. Serve chilled or at room temperature.

Source: Angela