Today I made creme brulee, which I'm not very familiar with but have done once or twice.
The consistancy was fine, aswell as the caramelized sugar, but it had a very low taste of vanilla, even though I used 4x the amount specified in the recipe. (I used 2 whole vanilla beans for 2 cups).
I cut, scraped and put everything in cream/sugar, heated to about 80-90c (almost a boil), mixed with the yellow of the egg(yolk?) and cooked it in a pan half-full of water.
Is there anything I can do to facilitate more vanilla flavor? Is it somehow volatile and doesn't survive.. cooking? Maybe I should have boiled the cream with the vanilla? Make extract using high-strength alcohol first? Buy better vanilla?