DIRECTIONS:
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Mix the sugar and egg yolks.
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Scald the dairy product with vanilla bean added.
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Scrape vanilla bean into scalded dairy product.
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Save bean and place into sugar for next batch.
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Temper the egg mixture with the scalded dairy product.
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Stir carefully.
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No bubbles or foam.
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Strain and remove bubbles.
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Fill 12 shallow 8 ounce hall china cups 2/3 full and bake covered in a
hot water bath in Alto Sham at 300F for up to 1 1/2 hours or till set in
the center.
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The time will vary from oven to oven.
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Convection ovens set at 325F will take 45 minutes.
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Determine actual time, depending on equipment and circumstances.
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Do not allow Creme Brulee to brown on top, boil or overcook.
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Dry brown sugar overnight on sheet pan.
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Spread 1 generous TB on one serving and brown with torch before serving.
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Place on 8" plate with gold foil doily and 2 ladyfinger cookies.
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