Yields:  Sixteen, 3 oz. portions

Recommended Blodgett Equipment:

Blodgett Combi Oven-Steamer

Preheat to: 185°F

Separate eggs. Mix yolks with sugar. Mix well, in large mixing bowl; put aside.

In medium (6 qt.) saucepan, bring cream and vanilla bean to 180°-190°F, DO NOT ALLOW CREAM to COME TO A BOIL. Always stirring.

Add yolks & sugar mixture; stir 2-3 minutes. Strain mixture through a fine sieve in a large, 64 oz. pitcher with pour spout. Pour mixture in small, 4-6 oz. ramekins.

In Steam Mode, set the temperature to 185°F, the fan speed to low and cook for about 35 minutes. To check for doneness, gently move the ramekin side-to-side. If mixture moves like water, it needs to cook longer. If it moves like Jell-O, it is time to take them out and cool in refrigerator.

After cooling, wrap with plastic and refrigerate overnight (at least 12 hrs.). When ready to serve, dust a light amount of sugar evenly on the top of the Crème. Melt sugar with a blowtorch to desired color. Now you have the Brulee in the Crème.

Serve & enjoy!