Tahitian Vanilla Creme Brulee

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Got this one from my files...tho I am not sure what makes

it " Tahitian " ...

Tahitian Vanilla Creme Brulee

 

8 oz of half and half

1/2 tsp. vanilla extract

1 whole egg

1 vanilla bean

8 egg yolks

5 oz sugar

1 cup sugar as needed

8 ramekins or custard cups

 

Heat half and half with vanilla bean extract until warm. Whisk

together yolks, eggs, and sugar. Pour a small amount of the hot milk

liquid into the egg mixture to temper it so the eggs won't scramble.

Add remaining half and half. When cooled, add in cream. Cool

completely. Remove vanilla bean. Preheat oven to 325 degrees. Fill

ramekins with mixture and place in baking dish. Fill the baking dish

with hot water halfway up the side of the ramekins, cover with foil

tightly and bake 35 minutes. Cool well. Sprinkle sugar over surface

of creme. Place under broiler and broil until nicely browned and

caramelized. Yield 8 portions.

 

Don't throw your vanilla bean away. Wash it off and dry it, put it

in with a jar of sugar. Use it on cereal or coffee...or anywhere you

use sugar and want to add the flavor of vanilla!

 

You can make your own vanilla extract by splitting four vanilla

beans and scraping the seeds. Add the seeds and beans to 2 cups of

brandy or vodka. Let stand in a cool place for at least two months.