Creme BruleeFrom THE YOUNGTOWN INN & RESTAURANT
2 cups heavy cream
1/3 cup granulated sugar
1 vanilla bean, split
6 large egg yolks
4 tbs. light brown sugar
In small saucepan, combine cream and vanilla bean. Boil and let stand one hour. In a bowl, whisk egg yolks and add the cream in a stream, whisking. Remove vanilla bean. Combine well. Divide among 4 ramekin dishes. Bake custard in middle of preheated 300-degree oven for 15 minutes or until just set. Let cool, chill them, covered, for at least 4 hours.
To Serve: sprinkle brown sugar on top evenly. Place in preheated broiler just to carmelize sugar evenly, being careful not to let the sugar burn. Serve immediately.