I know, I know, nice still, I am waiting for youtube to change this white hot mess...
Creme brulee, we all love you. Yet not everyone understands you, this is where I come in to help.
While working at Le Cirque (bow down and recognize) I had to make very large quantities of creme brulee. I learned a few tricks along the way that I am all to happy to share with you, my legion of 36 strong followers, I love you all.
In my webisode I gave instruction to bake the creme brulee at 300 degrees, this is in my oven, not yours. My oven is a convection oven (this means it blows the air around for even cooking) If you don't have a convection oven, bake at 250 degrees in a hot water bath. See recipe below;
You can get a kitchen torch at Bed Bath & Beyond (in the Beyond section) Willams-Sonoma or any kitchen supply store.
1 cup dark brown sugar or Sugar in the Raw (is it just me or does that sound naughty to everyone else?)
For the Creme
4 cups Heavy Cream
1 Vanilla bean
6 Egg Yolks
1 cup Sugar
If you are using regular dark brown sugar, dry it out over night then pass it through a sieve.
Place the heavy cream into a nonreactive sauce pan.