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note: replace all "Creme Brulee" with properly accented ones and (maybe) fractions with unicode chars
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# Creme Brulee
**By Evan Scherrer**

A smooth, creamy custard dessert topped by a layer of caramelized sugar. 

## Ingredients
- 2 cups heavy cream
- 4 egg yolks
- 1 vanilla bean, sliced lengthwise
- 1 tsp high-quality vanilla extract
- 1/8 tsp (?) salt
- 1/3 - 1/2 cup (?) granulated sugar
- Granulated sugar, for caramelizing

## Instructions
1. Heat cream in a saucepan over medium-low heat until steaming. Add vanilla bean, scraping seeds into the pan, and let steep for at least 10 minutes (todo: can you add alcohol to help extract here? it should all boil off before we serve). Remove from heat and add vanilla extract. 
2. In a separate bowl, gently whisk egg yolks, sugar, and salt together. Slowly stream the cream mixture into the yolks, whisking constantly to avoid curdling.
3. Strain through a fine-mesh sieve back into the saucepan, and heat gently until steaming again. 
4. Pour into 4-oz mason jars with 1/4" - 1/2" headroom and place them in a roasting pan filled halfway with hot water. Bake at 325°F for 20(?) minutes until the centers are set but slightly jiggly.
5. Let cool to room temperature, then refrigerate for at least 2 hours before serving.