Ingredients
1 quart Heavy cream
6 egg yolk
1 cup sugar
1 vanilla bean
Preparation
Place cream and vanilla bean in sauce pan. Heat to boil over med.high heat. remove from heat and let sit for 15 minutes
t yolks with 1/2 of sugar until palet yellow. slowly blend in cream mixture.
divide custard between six ramekins. place cups in a roasting pan. Add hot water half way up sides of cups
Bake in 325 degree oven for 40-45 minutes. remove from pan and let sit at least 2 hours. refrigerate up to 3 days.
before serving, spread sugar over tops of custard and torch them until golden brown and yummy.
