Crème Brûlée

This French classic means “burnt cream” and is the definition of simplicity.  Four ingredients combine to make a creamy delight with a crisp sugar top.

 

Crème Brûlée

 

8 egg yolks

1/2-3/4 cup sugar

4 cups heavy cream

1 vanilla bean, split and scraped

Combine egg yolks with sugar in a bowl and whisk until light.  Place cream and vanilla in a saucepan and bring to a simmer.  Slowly whisk the cream mixture into the yolks.  Pick out the vanilla pod, then pour the custard into ramekins and transfer them to a roasting pan.  Fill the pan with water to come halfway up the sides of the ramekins.  Bake at 300 degrees until the custards are just set (they will jiggle across the middle when tapped), about 20 minutes.  Allow to cool before finishing.

Sprinkle each custard with 1 Tbsp. white sugar and shake to spread the sugar across the surface.  Using a torch, caramelize the sugar evenly until golden and evenly browned.  Serve immediately.

 

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