Creme Brulee Chefs de France

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8 egg yolks
1 cup half and half
3 cups heavy cream
1 cup granulated sugar
1 vanilla bean
Brown sugar

1. Whisk eggs with sugar until blended, incorporate the half and half and cream. Mix in the vanilla bean and refrigerate overnight.
2. Heat oven to 200 F. Remove vanilla bean, pour mixture into individual baking dishes, place them on a sheet pan of water (so the creme brulee won’t burn), and cover with another pan on top of the baking dishes. Bake 1 1/2 hours.
3. Remove from oven and chill. Sprinkle a layer of brown sugar on top the creme brulee and broil until melted and caramelized. Cool and serve

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