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Creme Brulee

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Creme Brulee is a special dessert. In French, it means “burned cream” and is just that. Custard topped with crystalized sugar. Just the crack on top of the sugar makes my mouth water. Truly a wonderful dessert.

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Creme Brulee

2 cups heavy cream
1 vanilla bean OR 1 tsp vanilla extract
3 large egg yolks
1/4 cup white sugar

1 tbsp sugar (for top)

Preheat oven to 350°F. Combine yolks and sugar in a bowl. Whisk together well and set aside.

Pour cream and vanilla milk into a medium saucepan and whisk together. Heat mixture over medium heat until it just starts simmering. Turn off the heat and cover. Let sit aside for 15 minutes. Strain the vanilla bean.

Pour about 1/4 cup of hot milk mixture into egg while whisking continuously, to temper the eggs. Add another 1/4 cup while still whisking. Then transfer the egg mixture into the saucepan and whisk thoroughly.

Prepare a 13x9in baking pan with 4 ramekins placed inside. Pour the cream mixture into the ramekins evenly. You can possibly use 6 ramekins. Add hot water to the pan to a depth of about 1 inch. Bake at 350°F for 45 minutes. Center should hardly move. Remove ramekins from pan and cool commpletely on a wire rack. Cover and chill until you are ready to use.

Lightly dust the top of the creme Brulee with about a spoonful of white sugar per custard. Broil or use a torch to burn/melt the sugar.

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