Crème Brûlée

Directions

1. 1
   Heat the heavy cream (with vanilla bean, split and scraped if using) to just below boil, with sugar.
2. 2
   Make sure sugar is completely melted
3. 3
   Whisk yolks and egg until light in color, slightly foamy
4. 4
   Keep whisking while pouring in cream
5. 5
   Whisk in vanilla extract, if using
6. 6
   Pour into shallow, ovenproof ramekins
7. 7
   Bake in bain marie (in pan with hot water) in 325 oven (this is the MAX. temp n of oven is not consistent temperature, use 300 degrees) until set, probably 15 minutes or so, depends on oven temperature and water temp.
8. 8
   Refrigerate until chilled
9. 9
   Right before serving, sprinkle a layer of light brown sugar on them and caramelize with blow torch.