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| Crème Brûléè |
Ingredients
2 cups heavy cream
1/4 cup sugar
pinch salt
1 teaspoon pure vanilla extract
3 egg yolks
4 tablespoons sugar
Method
Preheat oven to 300.
Line the bottom of a large baking pan with a damp kitchen cloth.
Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup
sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until
steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot
cream into yolks, a little at a time, stirring constantly, until all cream is incorporated.
Pour mixture into four 6 oz. ramekins.
Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling
water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with
foil.
Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in
refrigerator 4 to 6 hours.
Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or
oven broiler to brown top, 2 to 3 minutes.
2 cups heavy cream
1/4 cup sugar
pinch salt
1 teaspoon pure vanilla extract
3 egg yolks
4 tablespoons sugar
Method
Preheat oven to 300.
Line the bottom of a large baking pan with a damp kitchen cloth.
Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup
sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until
steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot
cream into yolks, a little at a time, stirring constantly, until all cream is incorporated.
Pour mixture into four 6 oz. ramekins.
Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling
water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with
foil.
Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in
refrigerator 4 to 6 hours.
Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or
oven broiler to brown top, 2 to 3 minutes.