My good friends Chris Lent and Amanda Birk joined me in making this treat, from The Food Network, for our Night of Fire, when every dish we make is flambéed or otherwise involves an open flame. (Except that time we included gefilte fish. But that’s another story.)

This was easier to make than I feared, though I did have to prepare by making my own vanilla sugar, which isn’t sold around here.

Here’s how you do that:

1.      Remove the seeds from a vanilla bean with a sharp knife.

2.      Place them in a food processor, along with a few cups of granulated sugar

3.      Turn on the food processor.

4.      Put it into jars.

RECIPE COURTESY OF ALTON BROWN

Creme Brulee

333 Reviews

• Level: Intermediate
• Total: 3 hr 30 min

• Prep: 15 min
• Inactive: 2 hr 15 min
• Cook: 1 hr

• Yield: 6 servings

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

WATCH

Watch how to make this recipe.

1. Preheat the oven to 325 degrees F. 
2. 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. 
3. 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. 
4. 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.

Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.