Creme Brulee
By: Anonymous
Published: Monday, January 4, 2010 - 11:06am

Ingredients




8 egg yolks
 cup granulated white sugar
2 cups heavy cream
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.