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.