Creme Brulee - heavy cream

Method

• In a medium saucepan, scald the cream and milk with the vanilla bean.
• Remove from heat and let steep for 15 minutes.
• Remove vanilla bean and discard.
• Heat oven to 300 degrees.
• In a medium bowl, whisk together the sugar and egg yolks until light and fluffy.
• Strain cream and milk and add a little at a time to egg mixture, whisking until well blended.
• Pour mixture into four shallow baking dishes (1 cup capacity).
• Place dishes in a roasting pan and pour enough hot water in pan to come half way up the sides of the baking dishes.
• Bake until mixture is just set in center (it should still wiggle when shaken), about 30 to 35 minutes.
• Remove dishes from roasting pan and let cool completely.
• Refrigerate 2 to 24 hours.
• Set out baking dishes 20 minutes before serving.
• Sprinkle raw sugar in a thin even layer over the dishes, covering the cream completely.
• Light blow-torch and, holding it so the flame just touches the surface, begin caramelizing the sugar, working in circles from center to edges of baking dish.
• If sugar begins to burn, remove torch flame and blow on the sugar.
• Serve immediately.