Brandy Creme Brulee

Directions

1. 1
   Preheat the oven to 300F.
2. 2
   Place eight 6-ounce ramekin or creme brulee dishes in a larger baking pan.
3. 3
   Heat a kettle of water.
4. 4
   Pour the cream into a heavy-bottomed 2-quart saucepan and whisk in 1/2 cup of sugar and the vanilla bean, with the scrapings.
5. 5
   Bring to a simmer, then remove from heat, cover with plastic wrap, and let sit for about 10 minutes.
6. 6
   Whisk 1/4 cup of sugar into the egg yolks until well mixed.
7. 7
   Gently whisk the cream into the yolks, add the Herbsaint and brandy, then strain through a fine sieve.
8. 8
   I actually prefer to fill the ramekins and water bath when the pan is already in the oven, so I dont spill either when I move them.
9. 9
   Place the pan with the ramekins on the middle rack of the oven with the door open, and use a ladle to fill the ramekins with the custard.
10. 10
    Carefully pour hot water into the pan about halfway up the sides of the ramekins, cover the pan with foil, then gently slide the oven rack into the oven.
11. 11
    Bake the custards for about 40 minutes, rotating once.
12. 12
    It is a good idea to take a peek after about 25 minutes and make sure they are not cooking too fast (in which case they would look overly dry and shriveled).
13. 13
    This is especially good to do if you are using the shallow, wide variety of creme brulee dishes.
14. 14
    Custard is done when its just barely set and jiggles when you move the ramekin.
15. 15
    Remove them from the oven, uncover, let cool to room temperature, and then refrigerate.
16. 16
    The custards should be chilled for about 2 hours before caramelizing with the sugar.
17. 17
    Sprinkle the tops of the custards with a thin layer of sugar and brown under a broiler or with a butane torch held 46 inches from the surface.
18. 18
    When the sugar starts to bubble and brown, sprinkle lightly with another layer of sugar and brown the second layer.
19. 19
    Youll use about 1/2 cup of sugar in all.
20. 20
    For the most crackly top, serve within 10 minutes of caramelizing.