**This rich dessert is served at various locations throughout Walt Disneyworld, from its restaurants to its bakeries within the parks. Creme Brulee is a rich custard made with cream, egg yolks, flavorings and topped with caramelized sugar. This recipe, from the book Classic Home Desserts (Richard Sax) makes a classic vanilla version.
4 C. heavy cream
1 vanilla bean, split lengthwise
8 large egg yolks
1/2 C. sugar
3/4 C. packed light brown sugar, or to taste
In a small saucepan, scald the cream with the vanilla bean over medium heat. Remove from the heat ( if time, let the vanilla bean steep in the cream for 30 to 60 minutes. Reheat before proceeding.) Place eight 6-ounce ramekins in a roasting pan; set aside.
Preheat the oven to 300 degrees F, with a rack in the center. In a small bowl, whisk the egg yolks just until blended. Slowly whisk in the sugar. Remove the vanilla bean from the hot cream and scrape the seeds into the cream. Slowly beat the hot cream into the yolks, whisking all the time. Strain the mixture through a fine sieve into a large measuring cup or pitcher. Pour the custard into the ramekins.
Place the roasting pan on the center rack of the oven. Pour in enough hot tap water to reach about halfway up the sides of the ramekins. Bake until the custards are just set, about 30 minutes (the timing can vary based on the depth of the ramekins). Remove the custards from their water bath and place on a wire rack until cooked.
Refrigerate the custards until very cold, at least 3 hours. Shortly before serving, preheat the broiler with the rack about 3 inches from the heat. Sieve a thin, even layer of the brown sugar over the custards. Place under the broiler just until the sugar melts, usually less than 1 minute (watch carefully to prevent burning). Serve immediately.