Crème brûlée

I have a teeny bit of a crush on Alton Brown. He is a hot geek that can cook. What more do you need? 😀
I can't remember anymore what was the first thing of his that I cooked, but I made many, and never something that didn't turn out awesome. His cheesecake is the best.
When I moved to US I waited on my working permit for almost a year. Let me tell you, there was a LOT of Food Network and HGTV watching that year, Good Eats was among my favorites. Chance to mention another crush here really fast, Tyler Florence. Also, every single recipe of his that I made was truly awesome. Again, hot.
Enough about hot and famous chefs, though. This Crème brûlée was amazing. The only thing about it is that next time I would caramelize the sugar on top for a bit longer, this being first time that I used a torch, I was a little scared of burning it.
It was still amazing though. I highly recommend it if you are preparing your Valentine's dinner at home, or for any other occasion for that matter. Crème brûlée demystified, ha!  It is an amazing and actually pretty easy dessert to make at home. You do need a torch though, something to consider, I am so happy I got mine!
Crème brûlée
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
Recipe from Food Network, thank you!

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