4.23.2008

Creme Brulee

This is for Tara. If anyone hasn't had this before, make it. It is DIVINE!!



2 cups heavy cream
3 egg yolks
pinch of salt
1/4 cup sugar
1 tsp vanilla extract

Line the bottom of a baking pan with a damp kitchen towel before adding the ramekins and the boiling water. Preheat oven to 300F and have a pot of boiling water ready.

In a saucepan over medium heat, combine cream, sugar, and salt. Cook, stirring occasionally until steam rises, 5-7 minutes. In a bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until blended. Strain mixture through a fine mesh sieve set over a bowl, and divide mixture among 4 6oz. ramekins. Place ramekins in the ready baking pan and add boiling water to fill pan halfway up sides of ramekins. Cover loosely with foil, then bake until custard is just set, 25-30 minutes (if your ramekins are extra deep, like mine, you may need to cook much longer. Sometimes it takes 45 minutes for mine to set up). Chill 2-3 hours in fridge.



Sprinkle 1 Tbsp sugar evenly over each custard. With a kitchen torch, move the flame continuously in small circular motions just above the surface until the sugar is evenly melted, bubbly and browned. Melt the sugar just before serving. They will keep for a few days, but the sugar will go soft if you keep them after melting the sugar.

Serve with mixed berries.

2 comments:

Aaron & Stacey Salmon said...

yummm I love Creme Brulee, although those instruction seemed like a lot of work. And I don't have a kitchen torch. But I am wanting that right now

Tara said...

Jess,
I was in Utah this past week and Lincoln and I made a few batches of this. DIVINE...as always! I've got Lincoln obsessed...he's already asking Mom to go buy more cream so he can make some more! :)