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Creme Brulee
Yield: 4 Servings

2 c heavy cream
1 c milk
1 vanilla bean, split
1/4 c sugar
6 egg yolks
1/3 c sugar

Preheat oven to 300F.

In medium pan, scald the cream and milk with the vanilla bean.
Remove from heat and let steep for 15 minutes. Remove vanilla bean
and discard.

In medium bowl, whisk sugar and egg yolks until light and fluffy.
Strain cream mixture and add a little at a time to egg mixture,
whisking until blended. Do not aerate blend.

Pour mixture into four one cup ramekins and bake in hot water bath
for 30 to 35 minutes. Cool completely and refrigerate two to 24
hours.

Before serving, sprinkle lightly with sugar and caramelize surface
with torch or broiler. Sugar will burn easily -- watch closely.
Serve immediately.

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