Directions: |
Directions:Preheat oven to 300º. Split the vanilla bean the long way and scrape out the paste in the center of the bean. Place paste, the split bean (or vanilla extract), cream and salt in heavy saucepan and scald, stirring occasionally to prevent sticking. Once the cream is scalded, remove the bean and discard. In large bowl, stir the egg yolk and sugar with a whisk until blended. Pour in the hot heavy cream over the sugar and egg mixture, stir gently to avoid forming air bubbles. Pour mixture into a clean saucepan and return to medium heat until the mixture reaches 180º. Remove pan from heat immediately. Strain the custard into large measuring cup or pitcher. Place 8 creme brûlée dishes in a roasting pan. Stir the brûlée base frequently and pour the custard into the ramekins, filling them ⅛" from the rim. Place the roasting pan in the oven and pour enough hot water to reach halfway up the sides of the ramekins. Cover loosely with foil and bake for 40 min to an hour or until the custard is firm around the edges. (it may still be wobbly at the center; it ill firm up as it chills). Remove the ramekins from the water bath and let cool. Cover and refrigerate until cold, at least 3 hours. Sprinkle sugar in a light layer over cooled brûlée. Lightly burn with a small butane torch; sugar will crystallize and turn golden brown. Allow to sit for 2 min after burning; serve with fresh berries and mint leaves. |
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