Servings/Yield: 8 servings
4 cup heavy cream
1 vanilla bean
pinch of salt
¾ cup sugar
8 lg egg yolks
½ cup white sugar for top layer
In medium saucepan, warm cream with vanilla bean and salt. In large bowl, blend sugar and egg yolks.
Remove vanilla bean from cream and pour cream into yolks and mix well.
Pour into 8 ramekins and place in shallow pan with about 1/4 inch of hot water.
Bake at 300° for 40 minutes. Let cool 30 minutes. Sprinkle white sugar over tops and form a hardened glaze with torch.
(Becky's original recipe stated that this made 6 servings--I filled 8 ramekins plus another 3 small Pyrex dishes with the full recipe. If a torch is not available, place under the broiler until sugar carmelizes. Watch carefully to prevent burning).
A serving of creme brulee is 11 Weight Watchers points.
© Barbara Deitch 2020