Créme Brulee is a wonderful dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served cold.
1 quart heavy cream
1 vanilla bean, split and scraped
¼ cup superfine sugar
1 cup sugar
6 egg yolks
Program the Thermador steam oven to Slow Cook at 215º.
Heat together the cream, vanilla bean and pulp until steamy hot. In the meantime, cream together the sugar and egg yolks till pale in color.
Remove the bean from the cream. Temper the eggs by stirring in a little of the hot cream into them; then whisk the egg mixture into the cream.
Divide the mixture into 10 of the 3-oz. star ramekins and place them in the perforated insert. Place in steam oven for one hour or until set when jiggled.
Sprinkle superfine sugar evenly on the top of the cream mixture in the ramekins and caramelize with a torch, forming a crisp, thin top.
Garnish with a fresh berry if desired and serve.