Todd’s Infamous Vanilla Bean Crème Brulee

For Custard:

2 cups whipping cream
1/2 cup sugar
2 tablespoons chopped peeled fresh ginger
1 vanilla bean, split lengthwise
5 large egg yolks

For Crème Brule

6 teaspoons sugar

To make the custard:

Preheat oven to 325°F. Fill a 13 x 9 x 2-inch glass baking pan 1/3 full of water. Place the 6 ramekins in the water. Adjust the water level so that it is half way up the ramekins. Place the pan (without the ramekins) in the oven and let it come up to temperature. This is very important or the custard won’t bake evenly.

Mix cream and sugar in a heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors.

Strain into large measuring cup. You need to do this quickly, so get things setup ahead. Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Carefully transfer the ramekins to the pan in the oven.

Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes.

Chill at least 3 hours and up to 2 days.

To Make Crème Brulee:

Sprinkle 1-teaspoon sugar evenly over each custard. Working with one custard at a time, hold blowtorch so that flame is 2 inches above surface. Direct the flame so that the sugar melts and browns, about 2 minutes. Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften.

Serves 5-6