Crème Brûlée
Creamy vanilla custard topped with a hard, crunchy, caramel topping...It's love at first bite!
Servings: 8
Ingredients
- CUSTARD :
- 2 c. Whipping cream
- 4 egg yolks
- 2/3 c. sugar
- Pinch of salt
- 1 tsp. vanilla extract
- BRULEE SUGAR :
- 1/2 c. light brown sugar
- 1/2 c. granulated sugar
Instructions
- Preheat oven to 300 degrees. Pour cream in a saucepan and stir over medium heat, just until steam rises, set aside.
- In a medium bowl, whisk the egg yolks, sugar and vanilla until blended. Into this, add the hot cream a little bit at a time, whisking as you go until all is incorporated. Strain the mixture through a fine sieve.
- Place 8 (4 oz.) ramekins in a hot water bath and evenly fill them with custard. Bake for about 35 minutes. Custards should be mostly set, but the centers should still jiggle slightly.
- Remove hot water bath from the oven and cool, until ramekins are comfortable enough to handle. Cover with clear plastic wrap and refrigerate at least 1 ½ to 2 hours or up to 2 days.
- Brûlée Sugar: In a small bowl, combine brown sugar and granulated sugar, set aside. Just before serving, evenly sprinkle 1 to 2 teaspoons of Brûlée Sugar over each custard. Torch, until caramelized. If you don’t have a torch, place custard filled ramekins on a baking sheet and broil in the oven until caramelized. (Torching is the preferred method)
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