Recipe from Chef Will Packwood, 7, Austin
1/2 vanilla bean
1/2 cup sugar
1 pint cream
1 tablespoon orange zest
8 egg yolks
Preheat the oven to 325 degrees. Split and scrape the vanilla bean and combine with the sugar, cream, and finely chopped orange zest and scald over medium-high heat.
Meanwhile, in a separate bowl, lightly mix the yolks with a wooden or stainless-steel spoon. When the cream is hot, temper the yolks with an equal amount of the hot cream. Add the remaining cream to the yolk mixture and stir to combine. Strain the creme brulee mixture into a clean bowl and place over an ice bath or immediately turn into ramekins.
Pour the custard mixture into 8 four-ounce ramekins and place them in a large roasting pan. Add enough hot water to come halfway up the sides of the custard filled ramekins, wrap the roasting pan loosely with aluminum foil, and place on the center rack of the preheated oven.
Bake the custards for one hour and fifteen minutes, or until custard slightly jiggles when you shake the ramekin. Editor’s note: Start watching the custard at the 45-minute mark.
Remove the custards from the water bath and allow them to cool to room temperature. Wrap individually in plastic wrap and allow them to rest in the refrigerator overnight.
When you are ready to serve, pour one tablespoon of granulated sugar over the top of the custard. Shake the ramekin so that the sugar is distributed in a thin even layer. Using a kitchen torch, caramelize the sugar. Allow the custards to rest for one to two minutes. Serve the custards with assorted cookies or mixed berries.
Serve with Shortbread Cookies