Creme Brulee

Ingredients

cup granulated white sugar
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)

Preparation

1
Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow.
2
Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
3
Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes.
4
Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for a minimum of 2 hours, or up to 2 days.
5
When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Chill custards for a few minutes before serving.

Tools

Yield:

4.0 servings

Added:

January 4, 2010

Creator:

Anonymous

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