Classic Creme Brulee - heavy cream

Method

• Preheat the oven to 275F (140C).
• Heat the cream and vanilla bean in a saucepan over low heat until simmering.
• Remove from the heat and let stand for 1 hour.
• Using the tip of a knife, scrape the seeds from the vanilla bean into the cream.
• Discard the bean or save for another use.
• Whisk the egg yolks and granulated sugar together in a bowl.
• Whisk in the cream mixture.
• Strain through a wire sieve into a glass measuring cup.
• Pour equal amounts into six 6 oz (175ml) ramekins.
• Place the ramekins in a roasting pan and add enough hot water to come halfway up the sides.
• Bake until the custards are barely set, about 40 minutes.
• Remove the ramekins from the pan and cool.
• Cover with plastic wrap and chill in the refrigerator at least 2 hours.
• To serve, position a broiler rack 6 in (15cm) from the source of heat and preheat the broiler.
• Sprinkle 2 tsp demerara sugar evenly over the top of each custard.
• Broil until the sugar caramelizes.
• Serve immediately.
• Variations:
• Fruit Brulee:
• Put a spoonful of soft berries or cooked fruit (apricots, rhubarb) in the bottom of each ramekin before adding the custard.
• Ginger Brulee:
• Replace the vanilla pod with 3 tbsp minced stem ginger in syrup.
• Chcocolate Brulee
• Omit the vanilla.
• Add 3 1/2 oz (100g) grated white or dark chocolate to the hot milk and stir until melted.