Vanilla Creme Brulee

2 c. heavy cream
5 T. sugar
1/2 Singing Dog Vanilla™ vanilla bean, split lengthwise
4 egg yolks

Preheat oven to 275°.

In a small pan, bring cream, 2 tablespoons sugar, and vanilla bean, and bring just to a boil over medium heat. Remove from heat and set aside to cool. Remove and discard vanilla bean.

In another bowl, whisk egg yolks with 1 tablespoon sugar until sugar dissolves. Slowly whisk in cooled cream, if not cool, yolks will scramble. Strain through a fine sieve. Divide custard between 4 shallow ramekin dishes each about 1/2 cup in capacity. Place dishes in a baking pan then place in oven. Pour enough cold water into pan to come about halfway up side of dishes.

Bake in preheated oven for 30 to 35 minutes or until custards set. Cover cooled custards with plastic wrap. Chill in refrigerator for at least 4 hours or overnight.

Before serving, sprinkle 1 1/2 tsp. sugar on each custard and use a kitchen torch to caramelize tops, holding torch at an angle to brown sugar. Flame should barely touch surface.