Crème Brûlée

2 cups heavy whipping cream
3 tablespoons granulated sugar
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
3 egg yolks
1 egg
1/4 cup granulated sugar
1/8 teaspoon salt
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar

Preheat oven to 325 degrees. Lightly butter six 4-ounce ramekins. Combine the cream, 3 tablespoons granulated sugar and vanilla paste in a medium saucepan over low heat. Cook until heated through and steam is rising, stirring constantly.

Whisk the egg yolks, egg, 1/4 cup granulated sugar and salt in a large bowl. Temper the eggs with the hot cream mixture, stirring after each addition of the hot cream mixture. Pour evenly into the ramekins.

Place the ramekins in a 9 x 13-inch pan. Fill the pan with enough hot water to reach approximately one-third of the way up the side of each ramekin. Bake for 40 - 45 minutes or until set. Let stand until cool. Chill, covered, until ready to serve.

Combine 1/4 cup granulated sugar and the brown sugar in a bowl and mix well. Sprinkle evenly over the top of each crème brûlée. Torch the top of each ramekin to caramelize the sugars or place the ramekins on a broiler pan and broil until the sugar caramelizes.

Note: Tempering is slowly adding hot liquid to raw eggs to raise their temperature without causing them to curdle.

Serves 6

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