Vanilla Cream Brulee (Creme de baunilha flambado) Recipe

1) Slit the vanilla bean length wise and put in a saucepan. Pour the cream into the pan, then bring almost to a boil. Take of the heat and allow to stand for 15 minutes for the vanilla flavor to develop.

2) Lift the vanilla bean out of the cream and holding it against the side of the saucepan, scrape the black seeds into the cream.

3) Use a fork to mix together the eggs and sugar in a bowl. Reheat the cream, then gradually mix it into the eggs and sugar. Strain the mixture back into the saucepan.

4) Place 6 ovenproof ramekins or custard cups in a roasting pan then divide the custard between them. Pour warm water around the dishes to come halfway up the sides, then bake in a preheated over at 350 degree Fahrenheit for 20-25 minutes until the custard are just set with a slight softness at the center.

5) Leave the dishes to cool in the water, then lift them out and chill in the refrigerator for 3-4 hours. About 25 minutes before serving, sprinkle the tops with confectioners sugar. Caramelize using a blowtorch.