3 cups heavy cream
1/4 Tahitian vanilla bean, split lengthwise*
1/2 Madascar vanilla bean, split lengthwise*
8 large egg yolks (scant 2/3 cup)
1/3 cup sugar
3/4 teaspoons pure vanilla extract
Caramel:
1/2 cup sugar
3 Tablespoons water
8 ramekins, parchment paper, roasting pan
*Available in speciality stores such as Dean & DeLuca. If unavailable, increase the vanilla extract to 1-1/2 teaspoons.
Place the ramekins on top of the parchment paper in the roasting pan. In small saucepan, heat the cream and vanilla beans until very hot. Do not boil.
In a medium bowl, with a wooden spoon, stir together the yolks and sugar until blended. Remove the vanilla beans from the cream (do not discard) and gradually stir the heavy cream into the egg mixture; stir slowly to prevent bubbles. Strain the mixture through a fine strainer into a 4-cup glass measure or bowl, preferably with a spout.
With a sharp knife, scrape the vanilla seeds into the mixture. Stir gently to separate the seeds. Stir in the vanilla extract.
Pour the custard into the ramekins, and pour enough hot tap water around the ramekins to come halfway up their sides.
Set the pan in the oven and turn it on to 250 degrees. Bake, without opening the oven door, for 1-1/2 hours. Remove the ramekins from the hot water bath and allow them to cool. Cover each ramekin tightly with plastic wrap and refrigerate for at least 8 hours or up to 2 days.
For custard topping:
Have ready a heatproof glass measure, sprayed with nonstick vegetable spray or greased, near the range.
In a saucepan, stir together the sugar and water until the sugar is completely moistened. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow the syrup to boil undisturbed until it turns a deep amber (340 to 370 degrees on a candy thermometer). Immediately remove from the heat and pour into the glass measure to stop the cooking.
Quickly pour a very thin layer of caramel (1/2 Tablespoon) onto each custard. Rotate each ramekin quickly to spread the caramel evenly. It will bubble up but quickly settle into a glass-smooth glaze. If the caramel should become too thick to pour in thin layers, you can place it in the microwave for a few seconds on high power to reliquify it.*
Refrigerate the creme brulee, uncovered, for at least 1 hour or up to 8 hours.
*Alternate topping: Sprinkle tops of creme brulees with a thin coat of brown sugar and toast with kitchen torch until browned and crispy.
