Crème Brule 

500 ml 35% whipping cream

250 ml 10% ½ & ½ cream

1 vanilla bean

10 egg yolks

500 g white sugar

1.  Scald* creams with ¼ sugar and vanilla bean
2.  Separate egg yolks 
3.  When cream is scalded add remaining sugar to egg yolks
4.  Temper** egg sugar mix with scalded cream
5.  Strain mix
6.  Divide evenly in 10 Brule dishes
7.  Bake en bain marie*** at 290° Celsius for 35 - 55 min; check every 20 - 25 min (may take up to an 80 min)
8.  Brule is done when the custard is set and a small dime sized giggle is present in the centre

*To scald means bring to a simmer (the cream will foam and rise to the top of the pot)

**When tempering eggs mix eggs and sugar together with a whisk then slowly add a few ladles full of the scalded cream. When the eggs yolk mixture is tempered it is safe to add the remaining liquid. Tempering is done so that the yolks do not cook too quickly, if they do go to fast you would end up with scrambled eggs.

***To cook in a bain marie is to cook in a water bath- bring warm water ¾ of the way up the Brule dish and then cover the entire pan with tin foil – be careful not to allow any water in to the custard as this will impede the cooking process

When torching the custard spread evenly a thin layer of sugar then apply torch, achieve color in one spot then move the flame, continue moving the flame until the entire surface reaches the desired color, if you apply to much flame the custard will burn under the sugar so be careful but not timid.