Creme Brulee

Creme Brulee

Jul 07

Ingredients:

• 1 Quart heavy cream
• 1 Vanilla bean, split and scraped
• 1 Cup sugar, divided
• 6 Large egg yolks
• 2 Quarts hot water

Directions:

1. Preheat the oven to 325 degrees.
2. Mix the cream, vanilla bean, and scraped pulp into a saucepan over a medium-high heat and bring to a boil.
3. Remove the mixture from the heat and allow it to sit for 15 minutes. Remove the vanilla bean.
4. Whisk together 1/2 cup sugar and egg yolks until well blended and the mixture becomes pale yellow.
5. Slowly whisk in the cream,a little at a time, stirring constantly, until all of the cream is incorporated.
6. Pour the liquid into ramekins.
7. Place the ramekins into a roasting pan and pour enough hot water into the pan to come half way up the sides of the ramekins.
8. Bake until the custard is set, but still jiggles in the center, approximately 40-45 minutes.
9. Remove the ramekins from the pan and refrigerate for at least 4 hours and no longer than 2 days.
10. To serve, remove the creme brulee from the refrigerator and let it rest before caramelizing sugar on top. Divide the remaining sugar and sprinkle evenly over each custard. Using a torch, melt the sugar evenly to form a crispy top.
11. Allow the creme brulee to rest another 5 minutes and then serve.