Amanda Hesser's Creme Brulee

Preparation

1. Step 1

   In a medium saucepan, scald the cream and milk with the vanilla bean. Remove from heat and let steep for 15 minutes. Remove vanilla bean and discard.

2. Step 2

   Heat oven to 300 degrees. In a medium bowl, whisk together the sugar and egg yolks until light and fluffy. Strain cream and milk and add a little at a time to egg mixture, whisking until well blended.

3. Step 3

   Pour mixture into four shallow baking dishes (1 cup capacity). Place dishes in a roasting pan and pour enough hot water in pan to come half way up the sides of the baking dishes.

4. Step 4

   Bake until mixture is just set in center (it should still wiggle when shaken), about 30 to 35 minutes. Remove dishes from roasting pan and let cool completely. Refrigerate 2 to 24 hours.

5. Step 5

   Set out baking dishes 20 minutes before serving. Sprinkle raw sugar in a thin even layer over the dishes, covering the cream completely. Light blow-torch and, holding it so the flame just touches the surface, begin caramelizing the sugar, working in circles from center to edges of baking dish. If sugar begins to burn, remove torch flame and blow on the sugar. Serve immediately.