A Word From The Cook
“Use a kitchen torch for best results and to ensure even caramelizing of sugar on top of crème brûlée (Serving options include: Berries on top or the side, chopped crystallized ginger on top, and/or small Pirouette or other delicate cookie on the side)”
1 hour to prepare and bake + 2 hours to cool
- 8 large egg yolks
- 1/3 cup sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract – or seeds of one vanilla bean
- Step 1 – Combine Ingredients
- In large bowl, whisk together egg yolks and sugar until sugar is dissolved and mixture is pale yellow (discard whites – or use in another recipe).
- Slowly add heavy cream and vanilla and continue to whip until mixture is pale yellow.
- Step 2 – Prepare Water Bath
- Pour mixture slowly through a sieve or skim off bubbles to eliminate foam.
- Pour the now smooth mixture into 6 ramekin cups filling ½ to ¾ full (depending on size of ramekin).
- Place washcloth sized cloth in bottom of a 9×12 pan (so ramekins don’t slip).
- Place ramekins into the pan, onto the cloth.
- Fill pan with water about ½ way up the sides of the ramekins.
- Step 3 – Bake, Cool, Torch and Garnish!
- Place pan in oven and bake at 300 degrees for 40-50 minutes.
- Crème brûlée is ready when its cooked around edges but slightly loose in the middle.
- Let cool in water bath.
- Remove from water bath and refrigerate for 2 hours before serving.
- Prior to serving, sprinkle 2 teaspoons of sugar evenly on top of each Crème brûlée and caramelize the sugar using a butane kitchen torch or place under the broiler – do not burn.
- Serve and enjoy!