 Vanilla Creme Brulee
I'm trying to perfect my recipe, and am curious if anyone out there has any input...
I want the vanilla beans suspended throughout the custard, instead of just sinking to the bottom of the dish. I've been playing around with cooking it longer on the stovetop, but have either ended up having an unsatisfactory mouth feel, or the custard separates when cooked.
The recipe I use uses only yolks, which I know begin to coagulate at 70 C, so I've cooked from 70 to 75 degrees, but still haven't been happy with the results.
Anyone have any suggestions? | 
