3/4 cup milk
2 1/4 cups heavy cream
2 vanilla beans, cut in half lengthwise
1/2 cup white sugar
1 pinch salt
10 California Fresh Egg Yolks
1/4 cup brown sugar
6 flute flan or quiche dishes, 5-inches in and 1-inch deep.
Preheat oven to 300ÂºF.
Place milk, cream, vanilla bean, sugar and salt in a saucepan and whisk until well combined. Heat until the mixture begins to boil. Remove from heat; remove vanilla bean and scrape the seeds into the cream mixture. Let cool and infuse 1/2 hour. Add egg yolks while whisking, until well combined.
Place flan dishes on a 1-inch deep baking sheet. Fill the flan dishes 3/4 full with the crÃ¨me brÃ»lÃ©e mixture. Place in oven and fill baking sheet 3/4 full with hot water. Bake 1 hour or until the cream is set. Remove the dishes from the hot water bath and set aside to cool.
To serve: Sprinkle the top of each serving evenly with brown sugar. Caramelize with a torch or red hot salamander until the sugar browns.
Notes: CrÃ¨me brÃ»lÃ©e is best if caramelized with a torch or salamander, but not all home cooks are so well equipped. If not available, place the cooled crÃ¨me brÃ»lÃ©e in the refrigerator until chilled. When ready to serve, place the sugar coated crÃ¨me in a preheated broiler, 6 inches from the flame, being careful not to burn the sugar.