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1/2 cup sugar
2 cups 35% cream
1 vanilla bean, scraped
5 egg yolks
1 whole egg
6 tbsp sugar
Preheat oven to 325°F.
Place cream, vanilla, and sugar in a medium saucepan. Set over medium high- heat and bring to a boil.
Meanwhile, whisk together egg yolks and whole egg until well blended.
Add the hot cream mixture to the eggs, a little at a time, stirring continually.
Pass this mixture through a strainer.
Transfer into a measuring jug, and pour into ramekins.
Place ramekins into a large roasting pan or cake pan.
Pour enough hot water into the pan until it comes ½ way up the sides of the ramekins.
Bake until the brûlée is set, approximately 30 minutes.
Remove the pan from the oven, and allow the ramekins to cool slightly in the water bath.
Transfer the ramekins from the water bath to the refrigerator, and chill for at least 2 hours.
Before serving, divide the 6 tbsp of sugar equally over the tops of the brûlées, and spread evenly over the surface of each ramekin.
Using a blow torch, melt the sugar to form a crisp and caramelized top.
Let the sugar crust set for 2 minutes before serving.