Creme Brulee ATK version

INSTRUCTIONS

Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees.

Combine 2 cup of cream, the sugar, and salt in a medium saucepan. Add the vanilla seeds to the pan, submerge the pod in the cream and bring the mixture to a boil over medium heat, stirring occasionally to ensure that the sugar dissolves. Remove the pan from the heat and let steep 15 minutes to infuse the flavors.

Meanwhile, place a kitchen towel in the bottom of a large baking dish or roasting pan and arrange 8 4-5 ounce ramekins (or shallow fluted dishes) on the towel Bring a kettle or large saucepan of water to a boil over high heat.

After the vanilla bean has steeped, stir in the remaining 2 cup of cream to cool the mixture. Whisk the egg yolks in a large bowl until broken up and combined. Whisk about 1 cup of the cream mixture into the yolks until loosened and combined; repeat with the other cup of cream. Add the remaining cream and whisk until evenly colored and thoroughly combined. Strain through a fine mesh strainer into a 2-quart measuring cup, pitcher or clean medium bowl. Discard the solids in the strainer. Pour or ladle the mixture into the ramekins dividing it evenly among them.

Carefully place the baking dish with the ramekins on the oven rack; pour boiling water into the the dish, taking care not to splash water into the ramekins, until the water reaches two thirds of the way up the sides of the ramekins. Bake until the centers are just barely set and are not longer sloshy and a digital instant read thermometer inserted in the centers registers 170 to 175 degrees, 30-35 minutes (25-30 minutes for shallow fluted dishes. Begin checking the temperature about 5 minutes before the recommended time.

Transfer the ramekins to a wire rack; cool to room temperature, about 2 hours. Set the ramekins on a rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.

Uncover the ramekins; if condensation has collected on the custards, place a paper towel on the surface to soak up the moisture. Sprinkle each with about 1 teaspoon of turbinado sugar (1 1/2 for shallow fluted dishes); tilt and tap each ramekin for even coverage. Ignite the torch and caramelize the sugar. Refrigerate ramekins, uncovered, to rechill, 30-45 minutes (but no longer) then serve.