Creme Brule

Directions

1. Place vanilla pod and cream in a medium size pot over medium high heat. Bring to a boil, stirring constantly.
2. Remove vanilla pod from cream.
3. Slice vanilla pod down the centre and remove pulp. Add pulp to cream and discard pod.
4. In a separate bowl using an electric mixer, whisk egg yolks until soft white in colour.
5. Slowly whisk in sugar until incorporated (approx. 5 - 7 minutes).
6. Temper cream into egg yolk mixture by slowly adding a little of the hot cream to the eggs and mixing until fully incorporated.
7. Fill ramekins 7/8 full.
8. Place ramekins in a water bath (water should reach ¾ up ramekin.
9. Bake at 325°F (162°C) for 25 - 30 minutes.
10. Sprinkle top with reserved granulated sugar. Use a kitchen torch to brown sugar until golden brown. 
11. Serving suggestion: Serve with optional Kinnikinnick Vanilla Wafers and Fresh Fruit.

Yields 8 portions