Saturday, January 27, 2007

Amy's Creme Brulee

8 egg yolks
1/3 c granulated white sugar
2 c heavy cream
1 tsp pure vanilla extract

¼ c granulated sugar (for tops)

Preheat oven to 300°. 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, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles. (Important for smooth custard)

Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges but still loose in the center, about 40-50 minutes. Longer baking time will be required for larger, deeper ramekins. 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.

When ready to serve, sprinkle 2 tsp sugar over each custard and use hand-held torch to caramelize tops.

I totally stole this from Amy's blog.

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