**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.

Creme Brulee

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.