Preparation

1. In a small saucepan, combine all ingredients except the cornstarch and water. Place over medium heat and bring to a gentle boil, stirring to melt the sugar. Simmer over low-medium heat for 5 minutes.
2. Remove from heat and remove the vanilla bean, if necessary. Using a hand blender, blend until the mixture is as smooth as possible.
3. In a small bowl, dilute the cornstarch in cold water. While whisking vigorously, gradually add the cornstarch mixture. The mixture should thicken and resemble the texture of pudding. It will continue to thicken as it cools. Divide the mixture among 4 ramekins and let cool slightly before refrigerating for at least 3 hours.
4. When ready to serve, sprinkle at least 1 tablespoon of fine sugar on each crème and caramelize using a kitchen torch. This step cannot be done in advance.

Yield: 4 creme brulees

Photos and recipe: JM_cuisine by Jonathan Michaud

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