Crème brulee

Ingredients:

• 2.5 cups heavy cream
• 1 vanilla bean
• 8 egg yolks
• 3 heaping tablespoons of granulated sugar
• About 6 tablespoons demerara sugar or brown granulated sugar

Preparation:

1. Place a pie pan (approximately 20 cm in diameter) in the freezer for at least 20 minutes. Fill the sink with cold water halfway up. This is a precaution in case the frosting starts to separate.
   
   In this case, you should place the pan in the water and stir the cream. This isn't necessary (with so many egg yolks in this rich cream, it will thicken quickly and easily), but I always feel more at ease if I do it this way.
2. Pour the cream into a saucepan, add the vanilla bean, and bring to a boil, but do not let it boil. In a bowl, whisk the eggs and sugar and, continuing to whisk, pour in the vanilla-flavored cream. Rinse the saucepan, wipe it dry, and pour in the cream mixture.
   
   Cook over medium heat (or low if you're worried) until the custard thickens, stirring constantly, about 10-12 minutes. You shouldn't end up with a nice, fluffy custard, so don't be fooled by its thin consistency. Keep a sink full of cold water nearby, where you can run the pan if the custard starts to separate.
3. When the custard has thickened sufficiently, remove the vanilla bean, take a pie dish, and transfer the custard into the very chilled container. Let cool, then refrigerate until completely chilled. Sprinkle with demerara sugar, spoon by spoon, and lightly torch the mixture until a shiny crust forms on the surface.
4. Refrigerate the dessert again if desired, but remember to take it out 20 minutes before serving. At this point, place the bowl on the table and, with a large spoon, greedily break the sugar shell, revealing the silky vanilla cream underneath. No further discussion, just enjoy.
   
   Recipe pumpkin-flavored creme brulee.