Crème Brûlée

Directions

1. 1
   **Special Equipment: Shallow 8-10 ounce oval ramekins**
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   1. Spread the brown sugar on a small baking sheet. Place, uncovered, in a dry spot for at least 24 hours, or until the sugar is quite dry. Push through a fine sieve. Set aside.
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   2. Assemble all of the ingredients.
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   3. Preheat the oven to 350 degrees F.
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   4. In a medium-sized saucepan, heat the cream and split vanilla bean over medium heat for 3 minutes, or until just warm.
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   5. In a bowl, whisk together the granulated sugar and egg yolks. When well blended, whisk in the warm cream. Strain through a fine sieve into a bowl.
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   6. Divide the mixture among 6 eight-ounce shallow oval ramekins. Place the ramekins in a shallow roasting pan and add enough hot water to come halfway up the side of the ramekins. Bake for about 30 minutes, or until set and a knife inserted in the center comes out clean. The custards will still be soft; do not overbake.
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   7. Transfer the custards to wire racks to cool for at least 30 minutes.
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   8. Preheat the broiler.
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    9. Spoon the brown sugar into a fine sieve and sprinkle evenly over the tops of the custards. Broil for about 15 seconds to melt and burn the sugar topping. Watch carefully to prevent charring. Serve immediately.