Prep 20 mins
Cook 35 mins
- 2 cups whipping cream
- 1⁄2 cup sugar
- 1 vanilla bean, split lengthwise
- 5 large egg yolks
- 12 teaspoons sugar
- Make custard:.
- Preheat oven to 325°F Place three 4-inch-diameter fluted flan dishes in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan.
- Mix cream and sugar in heavy medium saucepan.
- Using small sharp knife, scrape seeds from vanilla bean.
- Add seeds and bean to saucepan.
- Stir over medium heat until sugar dissolves and mixture comes to simmer.
- Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors.
- Strain into large measuring cup.
- Whisk yolks in medium bowl until well blended.
- Gradually whisk in hot cream mixture just to blend.
- Return custard to measuring cup; divide among dishes.
- Pour enough hot water into pans to come halfway up sides of dishes.
- Carefully transfer pans to oven.
- Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins.
- Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
- Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
- Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften.
- Garnish creme brulees with fruit.