"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
4 c. Heavy Cream 1 Vanilla Bean Pinch of Salt 3/4 c. Sugar 8 large Egg Yolks 1/2 c. Brown or White Sugar
In a medium saucepan, warm cream with vanilla bean and salt. In large bowl, blend sugar and egg yolks. Remove vanilla bean and pour cream into yolks and mix well. Pour mixture into 6 ramekins or custard cups and place in shallow pan with 1 inch hot water. Bake at 300º for 40 minutes. Let cool for 30 minutes. Sprinkle sugar over tops of ramekins and broil 15 seconds, or use torch to melt sugar. Sugar will form a hardened glaze.
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