- 8 egg yolks
- 3/4 cup sugar
- 3 tbsp brown sugar
- 1 quart heavy cream
- 1 vanilla bean, halved and scraped
Warm and combine cream, vanilla bean and sugar until they are hot. Combine yolks by whisking. Pour this mixture into ramekins, in a pan that is filled halfway with water. Cover all with aluminum foil. Bake for 15 minutes in a warm 300 degree F oven. Cool for 3 hours. Sprinkle each custard with ~1 tbsp of brown sugar, then glaze with torch.
- Bourdain, Anthony (2004). anthony bourdain's LES HALLES COOKBOOK Strategies, Recipes and Techniques of Classic Bistro Cooking with José De Meirelles & Philippe Lajaunie. Bloomsbury, New York and London. pp. 271. ISBN 158234180X (hc).
- Test Kitchen Favorites. Taste of Home. 2004. pp. 240. http://www.tasteofhome.com/recipes/Creme-Brulee-2.
- http://www.flickr.com/photos/amanderson/4972047457/ Recipe for Creme Brulee From Le Cirque