What I came up with was a cross between creme brulee and creme anglaise. I had an abundance of half and half on hand. So, I used half and half, instead of cream for the creme brulee. Creme anglaise uses milk. Some how I figured this would work. My "new" custard was tasty. I guess it should named half brulee?
2 cups half and half1 vanilla bean
1/4 cup sugar
3 egg yolks
hot water for water bath
4 teaspoon sugar
Place half and half and vanilla bean into a medium saucepan and bring to a boil. Cover and let set for 15 minutes. remove bean.
In a medium bowl, whisk sugar and egg yolks until blended. Slowly add the half and half mixture to the egg mixture, stirring continually. Pour into ramekins. Place ramekins in a large roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until set, about 45 minutes. Remove the ramekins from the pan and refrigerate for at least 2 hours and up to 3 days.
Remove from the refrigerator fro a least 30 minutes prior to browning the sugar. Sprinkle one teaspoon of sugar on each. Using a torch, melt the sugar to create a crispy top. Allow to sit for 5 minutes before eating.
Makes 4 servings
July 27th is National Creme Brulee Day
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