VERY Vanilla Crème Brûlée

Makes 8-12 servings

Ingredients:
Custard
1 quart (4 cups) heavy cream
3/4 cup granulated sugar
1 Tablespoon Mannix 2x Vanilla Extract *See substitutions/tips below
7 large egg yolks

Topping
3/4 cup Mannix Vanilla Sugar

Directions

• Strain the custard through a fine-mesh sieve to remove any cooked egg bits.

• Pour the custard into individual ramekins. Place the ramekins in a 13×9-inch baking pan. Carefully add hot water to the pan until it reaches about ¾ inch up the sides of the ramekins, being careful not to splash water into the custard.

• Bake until the custards are just set, about 30–40 minutes.

• Remove from the water bath and cool completely. Cover and refrigerate for at least 3 hours or overnight (up to 3 days for best results).

Caramelized Sugar Topping

• Sprinkle about 2 teaspoons of vanilla sugar evenly over each chilled crème brûlée.

• Using a kitchen torch held about 2 inches from the surface, caramelize the sugar until it bubbles, turns amber, and hardens.

• Serve immediately, or refrigerate briefly until ready to serve.

Substitutions & Tips

*Triple Vanilla Option: In addition to Mannix Vanilla Extract, add

• ½ teaspoon Mannix Ground Vanilla

• Seeds from ½ vanilla bean

No Torch? Place ramekins under a very hot broiler for about 2 minutes, watching closely, until the sugar caramelizes. You can transfer the custards to the freezer for 15 minutes before serving so that they are cold when served.