CLASSIC CRÈME BRULEE
8 egg yolks*
1/3 cup granulated white sugar
2 cups heavy cream
1 tsp pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)
Preheat oven to 300F.
In a large bowl, whisk together egg yolks and sugar until thick and light in color. Add the cream and vanilla and continue to whisk until well blended. Divide the mixture among 6 ramekins or custard cups. Place in a waterbath (a large shallow pan of hot water, which surrounds the food with gentle heat while baking. This will keep your custards from overheating and curdling.)
Bake until set around the edges, but still loose in the center. (The center should jiggle when the pan is tapped…think “Jell-O”!) Remove from the oven and leave in the water bath until cooled. Remove the cups from the water bath and chill for at least 2 hours or up to 2 days. When you are ready to serve, sprinkle about 2 teaspoons of the sugar over each custard. For best results, use a small hand-held torch to melt the sugar. If you don’t have a torch, place under the broiler until the sugar melts. Re-chill custards for a few minutes before serving.
*For a lighter custard, use between 4-6 egg yolks
This recipe comes to us from Debbie please give her website a visit. You can find her here