VANILLA CRÈMES BRÛLÉES

MAKES 6 SERVINGS HANDS-ON TIME 1 1/4 HOURS TOTAL TIME 4 1/4 HOURS

2 cups 35% whipping cream 3/4 cup granulated sugar, divided 1/2 vanilla bean, cut in half lengthwise, seeds scraped or 1/2 tsp vanilla

6 large egg yolks In saucepan, heat cream, 1/4 cup of the sugar, and vanilla bean over medium heat until sugar is dissolved (do not boil). Remove pan from heat, cover and let stand for 10 minutes. Remove and discard vanilla bean.

Meanwhile, in heatproof bowl, whisk egg yolks with 1/4 cup of remaining sugar until mixture has thickened. Using whisk, gradually incorporate hot cream mixture into the egg yolk mixture.

Preheat oven to 325°F. Place six 1/2-cup ramekins in shallow baking dish. Divide cream-egg mixture among the ramekins. Pour enough hot water into baking dish to cover halfway up sides of ramekins.

Bake until edges of cream have set but centres are still jiggly, about 40 minutes. Remove ramekins from baking dish; place on wire rack and let cool for 30 minutes. Cover and refrigerate until cream is cold, at least 2 hours. (Make-ahead: Can be refrigerated for up to 2 days.)

Set oven to broil. Place cooled ramekins in shallow baking dish. Sprinkle tops of crème brûlées evenly with remaining sugar. Bake about 6 inches below broiler until sugar has melted and forms a golden crust, 2 to 4 minutes.

PER SERVING about 425 cal, 5 g pro, 33 g total fat (20 g sat. fat), 27 carb (0 g dietary fibre, 27 g sugar), 275 mg chol, 30 mg sodium, 0.5 mg iron. .