Ingredients:
4c. Heavy Cream
1ea. Vanilla Bean, cut in half
1/2c. sugar
8 egg yolksMethod:
Bring the heavy cream and vanilla bean to a rolling boil, reduce heat for 10 minutes. Strain through a chinoy, In a separate bowl add the sugar and egg yolks and whisk together. Ladle the cream mixture into the yolk bowl and use spatula to fold the mix together. Fill the dishes with mix and place into a water bath and bake at 350° for 20-25 minutes. Take out and set at room temp for 1 hour. Sprinkle sugar over top and glaze it with a torch until crystalized and lightly browned. Serve.
