Dec 12 Vanilla Bean Navan Crème Brulée

Ingredients

• 6, 5 oz ramekins
• 6 egg yolks
• 1/2 cup (125 mL) sugar, divided
• 3 oz (90 mL) Navan vanilla Cognac
• 1 1/3 cup (325 mL) whipping cream
• 2/3 cup (150 mL) milk
• 1 vanilla bean

Directions

Preheat oven to 275 F (135 C). Mix egg yolks with half the sugar and the Cognac. Mix just enough to incorporate the sugar. Mix cream, milk and the other half of sugar in a saucepan. Cut vanilla bean in half; scrape the seed and add everything to the milk mixture. Heat up to just before boiling and then turn off heat and let cool for 5 minutes.

Slowly whisk in the milk mixture to the egg yolks; then strain mixture through a fine sieve. Divide mixture evenly between 6 ramekins. Place ramekins in a bain marie (hot water bath) with enough water to come halfway up the sides of the ramekins. Cook for about 1 1/4 hour or until the crème brulée are not quite set. Cool in the bain marie. Chill for at least 4 hours. Sprinkle 1 tsp (5 mL) of sugar on top and caramelize with propane torch. Serve immediately.

Credit: Barking Fish Tavern