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Mix the sugar and egg yolks. Scald the cream
and half and half with vanilla bean added.
Scrape vanilla bean into scalded dairy product.
Temper the egg mixture with the scalded dairy
product. Stir carefully - no bubbles or foam.
Strain and remove bubbles. Fill 121 shallow 8
oz cups 2/3 full and bake covered in a hot
water bath at 300 degrees for up to 1 1/2 hours
or until set in the center. Do not allow creme
brulee to brown on top, boil or overcook. Dry
brown sugar overnight on sheet pan. Spread one
generous Tbsp on one serving and brown with
torch before serving.
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