Creme Brulee
Sinfully delicious. Vanilla custard and crispy candied sugar on top. You will need a torch for this one - but once you make it, you will want it again - and again - and again. You can get a torch on Amazon (I got the Oggi brand for $19 and it came with the ramekins, plus you need a can of butane, or at Bed Bath and Beyond.)
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 quart | heavy cream |
| 2 teaspoons | vanilla extract |
| 1/2 cup | sugar |
| 6 | large eggs yolks |
| 2 quarts | hot water |
| 1/2 cup | sugar |
Directions:
Preheat the oven to 325°.
In a medium saucepan, combine heavy cream, and vanilla. Stir constantly over medium heat, for about 7-8 minutes until mixture starts to bubble, close to a simmer.
Remove saucepan from heat. Cover and let set for 15 minutes.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually until all is combined.
Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
Bake at 325 degrees F, just until the creme brulee is set, but still trembling in the center. Bake approximately 40 to 45 minutes.
Remove the ramekins from pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top.
Divide the remaining 1/2 cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy and browned top. The Creme Brûlée needs to sit at least 5 minutes before serving.
Source: chef-in-training.com
