Creme Brulee

• 1 cup whole milk
• 1 cup heavy cream
• pinch of salt
• 1 vanilla bean, split lengthwise
• 1/2 cup + 1/4 cup sugar, DIVIDED
• 8 egg yolks

Preheat the oven to 300 F. Place four 4- to 5-ounce ramekins in a large saute pan or roasting pan and fill the pan so that the water comes three-quarters of the way up the sides of the ramekins. Remove the ramekins and place the pan of water in the oven.

Combine the milk, cream, salt, and vanilla bean in a small saucepan and bring to a simmer over medium-high heat. Remove the pan from the heat and let the bean steep for 15 minutes. With a paring knife, scrape the seeds from the pod into the milk-cream mixture. (Put the empty pod in your sugar bowl or bag to gently infuse the sugar.)

Combine 1/2 cup of the sugar and the yolks in a medium bowl and whisk vigorously for 30 seconds or so (this will help the sugar begin to dissolve and will also help the egg cook more evenly). Slowly pour the cream mixture into the yolks while whisking continuously.

Pour the custard into the ramekins. Cover each with a piece of parchment paper followed by foil and put them in the water bath. Cook the custards until just set, about 30 minutes. Uncover them and allow to cool. (If you intend to serve them the following day, cover them again and refrigerate; remove them from the refrigerator several hours before serving to allow them to come to room temperature.)

Top each custard with enough of the remaining 1/4 cup sugar to coat the entire surface and pour off the excess. With a propane torch, heat the sugar till it melts, bubbles, and caramelizes--when it's cool, the browned sugar should create a delicate crust. Serve immediately.

Makes 4 servings, 14 WW PointsPlus each.