When using fresh vanilla pods, how can I stop the bottom of a creme brulee looking like an ashtray??
http://www.gourmetsleuth.com/recipe_cbru… Crème Brûlée Crème Brûlée is a French term for what the English refer to as Burnt Cream. The word brulee refers to dishes, such as custards, finished with a sugar glaze. This simple custard is cooked and cooled. A small amount of sugar is sprinkled on the top of the cooled custard and the sugar is caramelized using a small torch or beneath a broiler. This classic custard inherits its’ delicate flavor from the simple mixture of cream and eggs. Traditional creme brulee does not use any additional flavorings such as vanilla. This is an old creme brulee recipe that dates back to 1909. It was taken from The Ocklye Cookery Book by Eleanor L. Jenkinson. I N G R E D I E N T S 2 1/2 cups heavy cream or 1 1/4 cups heavy cream and 1 1/4 cups light cream 4 large egg yolks, well beaten 1/4 to 1/3 cup superfine sugar* I N S T R U C T I O N S Bring cream to a boil, and boil about 30