Creme Brulee

Vanilla Creme Brulee

I recently receive a complimentary copy of the magazine "Cuisine At Home". I was quite intrigued with the variety of recipes it contained with the photos and directions. Creme Brulee is a wonderful dessert that I have enjoyed previously but it is one of those desserts that "a little dab will do you".
Ingredients:
1/2 vanilla bean, chopped into 1/4" pieces
2 Tablespoons sugar
1 cup heavy cream
1 cup half and half
3 egg yolks
1 egg
1/4 cup sugar
Pinch of salt
FOR TOPPING
1/2 cup brown sugar
1/4 cup sugar

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Directions:

Preheat oven to 325 F. Pulverize the vanilla bean and 2 Tablespoons sugar in a coffee grinder. Warm the cream, half-and-half in a saucepan over medium heat just until steam rises. Whisk egg yolks, 1/4 cup sugar, and salt together in a mixing bowl. Slowly whisk the hot cream mixture into the eggs to temper.

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Strain egg mixture (to eliminate any vanilla bean pieces) into a measuring cup with a spout and divide among six 4-oz. ovenproof ramekins. Arrange dishes in a baking pan, then carefully transfer pan to the oven. Add hot water to the pan and bake custards 35 to 45 minutes, or until just set; don't overcook.

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Remove ramekins from water bath, cool, then cover loosely with plastic wrap. Chill until completely cold, preferably overnight. Caramelize each custard before serving by burning sugar on top.

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Creme Brulee Sugars;

Combine both sugars then spread the mixture on a parchment lined baking sheet. After baking the brulees, turn off the oven. Place the pan containing the sugar mixture inside the oven for an hour to dry the sugar. Transfer the sugar to a food processor and pulverize until fine. Store in an airtight container until ready to caramelize.

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Blot the tops of the custards dry with a paper towel, if needed. Sprinkle 1 to 2 Tablespoons sugar over each custard cup; tap out any excess sugar. Using a kitchen propane torch, melt the sugar by waving the torch 4 to 8 inches away from the surface of the custards. Burn until the surface of custards is caramelized and no dry sugar is visible. Let custards stand 3 to 5 minutes before serving.