Courtesy - Alton Brown Food Network Host

Ingredients
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Directions
Preheat the oven to 325 degrees F.


Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.


In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.


Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

It's a dark, delicious beer.

haha- dude- I fear the day I'd ever even attempt to make beer.
that shit expodes when you don't do it right, yeah?

Thanks for posting it- I wonder if I can substitute vanilla extract for the whole scraped vanilla bean part, and a torch too? hahah- I'd burn the damn house down.
- I like Alton Brown, but he's always got that kind of ingredient in his stuff- the ones where you have to find a specialty food store to purchase them before attempting to bake something.
I'm more a - it's in the kitchen pantry so I think I'll use it - kind of baker.
otherwise, sounds very tasty...

brew some cool, refreshing raspberry iced tea

You absolutely can substitute vanilla extract. Alton is a great cook, but he likes do do everything essentially from scratch. I'm a whats available to me kind of cook too.

The torch is no big deal really. you just carmelize the sugar on top a bit. Garnish with the fruit.


You know you could do crepes or blintz too. That would be great.

This Raspberry sauce is from Emeril. Would be awesome on some crepes especially with a little Gran Marnier and maybe some ricotta.

Ingredients
2 pints raspberries
1/4 cup sugar
1 tablespoon lemon juice


Directions
Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a chinois to eliminate seeds.

why didn't you just pm doug rr, bitch? but you could make a rasberry tart.

Ooh okay.

woah. slow your roll, kev.

oh, no spike- this is all just part of his schtick... remember?
I interpret it mainly as a desire to communicate with me while still saving face in front of the rest of the board because, ultimately, we are all important to him.
makes you feel special, no?

So basically add two cups of raspberries, 1/4 cup of sugar, and between one-to-two tablespoons of orange or lemon juice to a pot. Turn to medium heat and begin to incorporate all the ingredients (add a bit of water if it looks too thick). Let them just come to a boil and turn to low to simmer for five minutes. As it's coming to a boil, take a spoon or other device and begin to mash the raspberries together until they're something like a puree. Remove from heat and run through a fine sieve to extract the saucy deliciousness.

Great on cheesecake or ice cream or waffles or anything chocolate.

blintz or crepes

I accept your olive branch...

this sounds really good- I may try it.

*px

*2006

I'm just not that into ithe interwebs anymore, pete -but thanks for the clarification

you won't regret this

also, if you happen to come into a bumper butternut squash crop be sure to check out the "people on salary discuss recipes" thread

this raspberry sauce recipe is better than my white chicken chili recipe, btw

/:

A lot of great suggestions here. Thanks for helping malice out.