Recipe: Camelion’s Creme Brulee

7 egg yolks

1/2 cup granulated sugar

3 cups whipping cream

Dash salt

1/2 vanilla bean

3/4 to 1 cup brown sugar, packed

Mix egg yolks and granulated sugar. Place cream and salt in heavy saucepan. Slice vanilla bean lengthwise, scrape out inner portion and add scrapings to cream mixture. Heat to scalding. Gradually beat cream into egg yolk mixture, then strain through fine sieve. Pour into 6 to 8 (4-ounce) souffle cups. Cover with foil, place in pan of hot water and bake at 350 degrees 30 to 40 minutes, until set.

Remove foil. Top each with 2 tablespoons brown sugar and place under broiler until sugar is melted and caramelized. If desired, dry brown sugar slightly by spreading out in thin layer on platter, then grind to consistency of powdered sugar in food processor. Makes 6 to 8 servings.