BASIC CREME BRULEE-WASHINGTON POST

      Title: BASIC CREME BRULEE-WASHINGTON POST
  Categories: Dessert, France, Pudding
       Yield: 4 Servings
  
       2 c  Whipping cream
     1/2 c  Sugar
       1    Vanilla beans, split
            Or
     1/2 ts Vanilla extract
       5    Egg yolks
  
   Preheat oven to 325 F. Combine cream, half the sugar and vanilla in a
   heavy saucepan and scald (bring just to a boil). Remove from heat. If
   using a vanilla bean, cover and let infuse for 10 minutes, then
   remove bean. Meanwhile, wisk the egg yolks with the rest of the sugar
   until slightly thickened. Slowly wisk a small amount of the cream
   mixture iinto the egg yolks. (This will warm the egg yolks and
   prevent them from curdling.) When the yolks have warmed up , wisk the
   yolk mixture back into the rest of the cream. Strain this cream
   mixture into four 6 oz ovenproof ramekins. Put the ramekins into an
   ovenproof pan and put it in the oven. Fill the pan 1/3 to 1/2 full of
   water. Bake until barely set, about 40 to 45 minutes. (When gently
   shaken, the custard should jiggle but not be too loose.) Remove
   ramekins from water bath, wipe bottoms and chill in refrigerator
   several hours to overnight. To serve: Spread an even layer of sugar
   on each crreme brulee and melt the sugar carrefully with a small
   propane torch. Allow sugar to harden for a few minutes, then serve.
   To use a broiler instead of a torch, place ramekins in a large pan
   surrounded by ice (this keeps the custard ffrom overcooking.) Broil
   as close as possible to the heat source until the sugar melts and
   caramelizes, about 2 to 3 minutes. Once the sugar has hardened serve
   immediately.
   
   NOTES : Creme Brulee originated in England.  It was later given a
   French name.  Burnt cream doesn't sound as romantic. Recipe by:
   Washington Post
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