Crème Brûlée

Preheat oven to 325°F.

In a large bowl, whisk together egg yolks and 3/4 cup sugar until the mixture is pale yellow and thick.

Pour cream into a medium saucepan over low heat. Split the vanilla bean down the middle with a paring knife, scrape out the seeds, and add them to the saucepan.

Bring cream to a brief simmer. Do not boil or it will overflow. Remove from heat.

Temper the yolks by gradually whisking the hot vanilla cream into the yolk and sugar mixture. Do not add hot cream too quickly or the eggs will cook.

Divide custard into 6 (6 oz) ramekins, filling about 3/4 full.

Place ramekins in a roasting pan and fill pan with enough water to come halfway up the sides of the ramekins.

Bake until barely set around the edges, about 40 minutes. You may want to cover loosely with foil to prevent browning.

Remove from oven and cool to room temperature.

Transfer the ramekins to the refrigerator and chill for 2 hours.

Sprinkle 1 Tbsp of sugar on top of each chilled custard.

Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust.

Garnish with cookies and fresh fruit. Serve at once.