An easy, presentation-worthy dessert to be served to ring in the new year!

Crème Brûlée

By Stephanie Danahy

3 cups heavy cream
1 vanilla bean, split the long way and scrape out seeds.  Keep both pod and seeds!!
6 egg yolks
pinch of salt
3/4 cup granulated sugar (You can use dark brown sugar or granulated sugar to top them once they are finished. If you use dark brown sugar spread out on a sheet pan to dry for 24 hours.
I never remember to do this, I almost always use granulated sugar!)

Preheat oven to 300°F degrees

In a small saucepan put heavy cream, vanilla pod, and seeds. Heat until warm. Tiny bubbles will start to form around the edge. Remove from heat so it does not simmer/boil.

In bowl whisk yolks, sugar, and salt together.

Gradually whisk in warm cream to yolk and sugar mixture. Whisk until sugar is dissolved

Strain through a fine strainer. Then put into ramekins. Set in a hot water bath.

Bake 25-30 minutes. It will feel slightly firm.

Let cool and refrigerate. Once completely cool top with a thin layer of sugar and then fire away!!

Creme Brulee