Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

In a medium saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat.

Add the granulated sugar and the split vanilla bean (scrape the seeds into the cream as well). Stir until the sugar is dissolved.

Let the mixture cool for about 15 minutes.

In a bowl, whisk the egg yolks until they are pale and slightly thickened.

Slowly pour the cooled cream mixture into the egg yolks while whisking constantly to temper the yolks.

Strain the mixture through a fine-mesh sieve into another bowl to remove the vanilla bean and any coagulated bits.

Pour the custard mixture into ramekins and place them in a baking dish.

Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

Bake for about 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

Remove the ramekins from the water bath and let them cool to room temperature.

Cover and refrigerate for at least 2 hours or up to 2 days.

When ready to serve, sprinkle a thin layer of brown sugar on top of each custard.

Caramelize the sugar using a kitchen torch until it turns golden and crunchy.

Let the brûlée sit for a minute to harden the caramelized sugar before serving with fresh fruit on the side.

Make CREME BRULEE Recipe in just 2h . Fresh fruit.