Vanilla Bean Crème Brûlée

4 large egg yolks
1 tsp. sugar
1/8 tsp. salt
2 cups milk
1 tsp. vanilla extract
3 tbsp. sugar
3/4 cup nonfat dry milk
1/4 cup packed light brown sugar
1½ tsp. water

Combine first 3 ingredients in a medium bowl; stir well with a whisk. Set aside.

Pour milk into a medium saucepan. Scrape seeds from vanilla bean; add seeds,
bean, 3 tbsp. sugar, and dry milk to pan. Heat mixture over medium
heat to 180° or until tiny bubbles form around the edge (do not boil),
stirring occasionally with a whisk. Discard bean.

Gradually add hot milk mixture to egg mixture, stirring constantly with a
whisk. Divide milk mixture evenly among 6 ramekins or custard cups. Place
ramekins in a 13 x 9 glass baking pan; add hot water to pan to a depth of
1 inch. Bake at 300° for 1 hour or until center barely moves when ramekin
is touched. Remove ramekins from pan; cool completely on a wire rack. Cover
and chill at least 4 hours or overnight.

Combine brown sugar and water in a 1-cup glass measure. Microwave at HIGH 30
seconds; stir until sugar dissolves. Microwave at HIGH 60 seconds; pour
evenly over each dessert, quickly tipping ramekins to coat tops of brûlées.
(There will be a thin layer of melted sugar.) Let harden.

6 servings