Custard

Tried and tested Crème Brûlée. Oh so many batches of Crème Brûlée to make this one work… Special Equipment 6 Ramekins Baking pan, large enough to provide water bath for ramekins Crème Brûlée torch Preheat Oven Preheat oven to 300°F Ingredients 8 Egg Yolks ½ cup Sugar 2 cups Heavy Cream 1 teaspoon Vanilla Extract Preparation Whisk In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla; continue to whisk until well blended. Strain into a large bowl, skimming off any solids, foam and/or bubbles. Pour Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath Bake Bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Cool Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. Presentation When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. Torch to melt sugar. Re-chill custards for a few minutes before serving.